Recipe - 125 Vegetable Soup

1 Beef knuckle bone
1 pound 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 minced
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 eatlf.v096.n178

Date: Sat, 05 Oct 1996 00:15:35 0400

From: "Sharon L. Nardo" snardo@onramp.net

NOTES : Dyers. Anna Horvath
The San Bernardino Cookbook

Last modified by jcg on June 27, 1996