125 Vegetable Soup

Title:
125 Vegetable Soup

Yield:
1 Servings

Categories:
Soups




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






 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" 


 


 NOTES : Dyers. Anna Horvath


      The San Bernardino Cookbook


 


      Last modified by jcg on June 27, 1996