7 c. water
3 med. sized white turnips, pared & cut into bite-size pieces
1 lg. red onion, chopped
1 lg. yellow onion, chopped
2 lg. potatoes, cut into lg. chunks
7 carrots, sliced
1/2 sm. rutabaga, pared & chopped
2 med. sized beets, unpeeled well scrubbed, cut into sm. cubes (optional)
1/2 bunch green onions with tops sliced
1 clove garlic, chopped fine
2 tbsp. chopped parsley
1 tbsp. leaf basil, crumbled
2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
1/4 c. fresh snipped chives or 1 tbsp. dried chives
1/2 lb. round steak (2 tbsp. butter to fry in)

Brown steak in 2 tablespoons butter in skillet. Combine water, turnips and onions in stew pot. Bring to boil. Lower heat; cover; simmer, stirring occasionally, become very soft and slightly thicken broth.

Add potatoes, carrots, rutabaga. Simmer covered about 15 minutes. Add beets, green onions, garlic, parsley, basil, salt and pepper. Simmer about 15-20 minutes. Soup will be pink. At this time also add meat. Remove from heat. Stir in butter and chives. Ladle into soup tureen or heated bowls. Serves 8.