| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | tb | Oil |
| 2 | lb | Beef shanks with bone in |
| 2 | Onions; chopped | |
| 3 | Carrots; peeled & chopped | |
| 2 | Celery stalks including leaves; chopped | |
| 4 | Cloves garlic; minced | |
| 1/2 | ts | Pepper |
| 12 | c | Water |
| 1 | cn | (19oz) tomatoes; chopped |
| 1 | tb | Salt |
| 4 | c | Cabbage; finely shredded |
| 3 | Potatoes; peeled & diced, up to 4 | |
| 1/3 | c | Fresh parsley; chopped |
INSTRUCTIONS
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. (3/4 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 1 1/2 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@hotmail.com> on Oct 04, 1998, converted by MM_Buster v2.0l.
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