125 Vegetable Soup Recipe

• 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

1. Cook the meat and bone in 6 c. of water under a tight lid for several hrs.
2. Just before the meat is done, add in the kitchen bouquet of celery tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth.
3. Add in the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion, and cook till done.
4. When the meat is done, remove it from the soup to be served as a side dish with horseradish or possibly tomato gravy.
5. Keep the meat warm while noodles cook in the soup.
6. Add in a little paprika just before serving the soup.

lean beef, water, parsley, garlic, cabbage, potatoes, celery, carrots, person, cabbage, onion

Taken from cookeatshare.com/recipes/125-vegetable-soup-61310 (may not work)