|2 pounds||Beef shanks with bone in|
|3||Carrots; peeled & chopped|
|2||Celery stalks including leaves; chopped|
|4||Cloves garlic; minced|
|1 can||(19oz) tomatoes; chopped|
|4 cups||Cabbage; finely shredded|
|3||Potatoes; peeled & diced, up to 4|
|⅓ cup||Fresh parsley; chopped|
Here is a great soup recipe from the Montreal Gazette from last winter. The good thing is that you can vary the ingredients according to what you have on hand.
(¾ cup barley or tiny dry pasta shells instead of potatoes) (cauliflower and/or green beans can replace some of the cabbage) In a large stock pot, heat oil & brown beef on both sides until nicely colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper.
Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes & salt. Bring to a boil, reduce heat & simmer, covered for at least 1½ hours or until beef is tender. Remove shanks from pot with a slotted spoon.
Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes & parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste.
All you need now is a huge bowl, a spoon & a loaf of crusty bread on the side!!
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Oct 04, 1998, converted by MM_Buster v2.0l.
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