125 vegetable soup

Yield: 1 Servings

Measure Ingredient
1 Beef knuckle bone
1 pounds Chuck or lean beef short ribs
6 cups Water
4 Celery stalk tops parsley
5 Garlic plant leaves
4 Cabbage leaves
2 Potatoes; chopped or diced
4 Stalks celery
4 Carrots
1 Kohlrabi; per person
1 Wedge cabbage; per person
1 Whole onion
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

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