Name: 125 Vegetable Soup
Ingredients: 1 Beef knuckle bone; 1 lb Chuck or lean beef short ribs; 6 c 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

CATEGORY	CUISINE	TAG	YIELD
Meats		Soup	1	Servings

INGREDIENTS

1		Beef knuckle bone
1	lb	Chuck or lean beef short ribs
6	c	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

INSTRUCTIONS

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@onramp.net>
NOTES : Dyers. Anna Horvath
The San Bernardino Cookbook
Last modified by jcg on June 27, 1996

A Message from our Provider:

“Religion: a mirage. Jesus: reality”