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125 Vegetable Soup
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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
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