Cabbage Soup I

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20 servings.

Cabbage Soup




  1. Place the shank in a large pot, cover with 7 liters (quarts) water and boil.
  2. Skim well.
  3. Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns.
  4. Simmer at least 6 hours.
  5. Strain the stock.
  6. Core the cabbages and cut into 5 mm (¼") dice.
  7. Add to the stock and simmer, about 5 minutes.
  8. For the meatballs, remove the meat from the shank and grind.
  9. Combine with seasonings and flour.
  10. Beat in the cream.
  11. Form into 2½ cm (1") balls and simmer in stock.
  12. Reheat the meatballs in the soup and serve with lukewarm sweet white bread.