125 vegetable soup
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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