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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
1 Beef knuckle bone
1 Pound(s) lean beef short ribs
6 Cup(s) Water
4 Celery stalk tops parsley
5 Garlic plant leaves
4 Cabbage leaves
2 Potatoes
4 Stalks celery
4 Carrots
1 Kohlrabi
1 Wedge cabbage
1 Whole onion |
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