Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Beef knuckle bone |
1 pounds | Chuck or lean beef short ribs |
6 cups | Water |
4 \N | Celery stalk tops parsley |
5 \N | Garlic plant leaves |
4 \N | Cabbage leaves |
2 \N | Potatoes; chopped or diced |
4 \N | Stalks celery |
4 \N | Carrots |
1 \N | Kohlrabi; per person |
1 \N | Wedge cabbage; per person |
1 \N | Whole onion |
\N \N | Paprika |
Cook the meat and bone in 6 c. of water under a tight lid for several hours. Just before the meat is done, add the kitchen bouquet of celery tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion, and cook until done. When the meat is done, remove it from the soup to be served as a side dish with horseradish or tomato gravy. Keep the meat hot while noodles cook in the soup. Add a little paprika just before serving the soup.
Recipe By : Anna Horvath
Posted to Digest eat-lf.v096.n178 Date: Sat, 05 Oct 1996 00:15:35 -0400 From: "Sharon L. Nardo" <snardo@...> NOTES : Dyers. Anna Horvath
The San Bernardino Cookbook
Last modified by jcg on June 27, 1996