| Recipe Information |
|
Category: Fruits, grains/veggies/Veggies
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
|
Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
|
|
|
Title: 125 Vegetable Soup
Ingredients:
1 Servings
1 Beef knuckle bone
1 Lb Chuck (or lean beef short)
-ribs
6 Cup 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
Method of Preparation:
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 |
|
Paid Members can add this recipe to thier Private Collection.
Paid Members or Free Members can add this recipe to
their Favorites Collection.
Copyright© Recipe View® 2008.
Terms of Service
|
