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125 Vegetable Soup
1 Beef knuckle bone
1 lb Chuck or lean beef short ribs
6 c Water
4 Celery stalk tops parsley
5 Garlic plant leaves
4 Cabbage leaves
2 Potatoes; chopped or diced
4 Stalks celery
1 Kohlrabi; per person
1 Wedge cabbage; per person
1 Whole onion
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.
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