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Vegetable Soup Recipe
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Ingredients
| 1 | | Beef knuckle bone | | 1 | pound | Chuck or lean beef short ribs | | 48 | fl oz | Water | | 4 | | Celery stalk tops parsley | | 2 | Clove | Garlic | | 4 | | Cabbage leaves | | 2 | | Potatoes; chopped or diced | | 4 | | Stalks celery | | 4 | | Carrots | | 1 | | broccolli | | 1 | | Wedge cabbage; per person | | 1 | | Whole onion | | | Paprika |
Instructions
Cook the meat and bone in 1.5L of water under a tight lid for several
hours. Just before the meat is done, add the celery
tops, parsley, garlic, and cabbage leaves tied in a cheesecloth. Add
the potatoes, celery stalks, carrots, broccoli, 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.
Vegetable soup makes a great starter to any meal.
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