Cabbage Soup I
Recipe Description
20 servings.Ingredients
- 1 meaty beef shank, 5 cm (2") slices
- water
- 2 onions, quartered
- 2 carrots, in chunks
- ? celeriac, sliced
- ? leek, sliced
- salt
- 10 pepper|black peppercorns
- 1½ cabbages ==
- 250 g (9 ounces) finely ground beef
- ¼ tsp ginger
- ? tsp pepper
- ¾ tsp salt
- 2 tbsp flour
- 1½ dl (? cup) light cream
- Place the shank in a large pot, cover with 7 liters (quarts) water and boil.
- Skim well.
- Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns.
- Simmer at least 6 hours.
- Strain the stock.
- Core the cabbages and cut into 5 mm (¼") dice.
- Add to the stock and simmer, about 5 minutes.
- For the meatballs, remove the meat from the shank and grind.
- Combine with seasonings and flour.
- Beat in the cream.
- Form into 2½ cm (1") balls and simmer in stock.
- Reheat the meatballs in the soup and serve with lukewarm sweet white bread.
This article uses material from the "Cabbage Soup I" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
