Winter Vegetable Stew

7 cups water
3 medium-size white turnips (about 3/4 pound), pared and cut into bite-sized pieces
1 large red onion, chopped (1 cup)
1 large yellow onion, chopped (1 cup)
2 large potatoes (about 1 pound), cut into large chunks
7 carrots, sliced into 1/4-inch-thick rounds (2 cups)
1/2 small rutabaga, pared and chopped (1 cup)
2 medium-size beets, unpeeled, well scrubbed and cut into small pieces
1/2 bunch green onions with tops, sliced
1 clove garlic, finely chopped
2 tablespoons chopped parsley
1 tablespoon leaf basil, crumbled
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup snipped fresh chives OR 1 tablespoon dried chives
1 cup dairy sour cream (optional)
MEAT (optional):
1/2 pound round steak
2 tablespoons butter or margarine

1. Combine water, turnips, and red and yellow onions in kettle or Dutch oven. Bring to boiling. Lower heat; cover; simmer, stirring occasionally, about 60 minutes or until vegetables become very soft and slightly thicken the broth.

2. Add potatoes, carrots, and rutabaga. Simmer, covered, for 15 to 20 minutes or until potatoes are barely tender.

3. Add beets, green onions, garlic, parsley, basil, salt and pepper. Simmer, covered, until beets are tender, about 15 to 20 minutes. Soup will be pink. Remove from heat. Stir in butter and chives.

4. Ladle into soup tureen or heated soup bowls. Garnish each serving with a dollop of sour cream, if you wish.

Optional meat: Slice round steak into paper-thin slices. (For easier slicing, place meat in freezer 10 minutes.) Stir-fry meat in 2 tablespoons butter in large skillet 3 to 5 minutes, or until desired doneness. Add to hot stew.

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