In a large kettle, melt butter, brown the beef and pork. Add beef stock, tomatoes and their liquid, undrained sauerkraut, onions, celery, carrots, ...

Prepare ahead: In small bowl cover mushrooms with 1/2 cup of hot water, soak 30 minutes. Discard water. Cut away tough stems and discard. Thinly ...

Dice bacon, fry slowly in big pot. Remove, drain, reserve. Saute onion in drippings. Add potatoes, broth, pepper and thyme. Simmer, covered for about ...

Let beans soak overnight in twice the volume of water. Drain and rinse. Saute 1/2 of the ham hocks with garlic, onion and a bit of olive oil. Then, ...

Cook onion in fat until tender and lightly browned. Stir in flour and salt until smooth. Slowly stir in water. Cook and stir over medium heat until ...

Wash and drain split peas or lentils. Put all ingredients in pan. Heat to boiling. Cover and boil gently about 30 minutes until split peas or lentils ...

Soak 2 cups dried split peas in 3 quarts cold water overnight. Add ham bone, onion, celery, parsley, bay leaf and carrots. Heat to boil, cover and ...

Brown onion in butter. Add cold water and dry lentils. Bring to a boil, cover and simmer for about 2 hours. Add several sliced carrots, celery stalks ...

Trim tops from beets leaving a 1 inch piece of stem. Place in large saucepan with 2 quarts cold water and salt to taste. Bring to boil; reduce heat, ...

In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with ...