Print
Email
Add a photoServings: 1
Ingredients
- 1 x Beef knuckle bone
- 1 lb Chuck or possibly lean beef short ribs
- 6 c. Water
- 4 x Celery stalk tops parsley
- 5 x Garlic plant leaves
- 4 x Cabbage leaves
- 2 x Potatoes, minced or possibly diced
- 4 stalk celery
- 4 x Carrots
- 1 x Kohlrabi, per person
- 1 x Wedge cabbage, per person
- 1 whl onion Paprika
Directions
- Cook the meat and bone in 6 c. of water under a tight lid for several hrs. Just before the meat is done, add in the kitchen bouquet of celery tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add in the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion, and cook till done. When the meat is done, remove it from the soup to be served as a side dish with horseradish or possibly tomato gravy. Keep the meat warm while noodles cook in the soup. Add in a little paprika just before serving the soup.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
