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shin of beef marrowbone salt cabbage water onion carrots celery green pepper tomatoes frozen lima beans green beans frozen peas whole kernel corn potato parsley tomato paste ground cloves sugar salt pepper
Viewed: 51 - Published at: 4 years agoIngredients
- 2 lb. shin of beef
- large marrowbone
- 1 Tbsp. salt
- 4 c. (1 lb.) thinly sliced cabbage
- 4 qt. water
- 1 1/2 c. chopped onion
- 6 carrots, pared and cut in 3-inch pieces
- 3/4 c. chopped celery
- 1/4 c. chopped green pepper
- 1 (1 lb. 12 oz.) can tomatoes (undrained)
- 1/2 (10 oz.) pkg. frozen lima beans
- 1/2 (9 oz.) pkg. frozen cut green beans
- 1/2 (10 oz.) pkg. frozen peas
- 1 (12 oz.) can whole-kernel corn, drained
- 1 pared potato, cubed (1 c.)
- 2 Tbsp. chopped parsley
- 1 (6 oz.) can tomato paste
- 1/2 tsp. ground cloves
- 1 tsp. sugar
- 2 tsp. salt
- 1/2 tsp. pepper
Method
- Day before serving:
- Place beef, marrowbone, 1 tablespoon salt and water in very large kettle.
- Cover and bring to boiling.
- Skim surface.
- Add cabbage, onions, carrots, celery, green peppers and tomatoes.
- Bring to boiling; then simmer, covered 30 minutes.
- Add remaining ingredients and simmer, covered, 3 1/2 hours.
- Remove meat and bone.
- Discard bone.
- Let meat cool.
- Cut into cubes and add to soup.
- Refrigerate overnight.
