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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