Charlestonian Beef Broth

Recipe Ingredients

3 teaspoons	15ml	Shank bones with meat - about 3 lbs (large)
1		Parsnip - sliced
1		White turnip - sliced
1/4		Cabbage - shredded
1/4		Red cabbage - shredded
1/2		Rutabaga - sliced
4		Carrots - cut in chunks (large)
2		Onions - quartered (large)
1		Tomatoes - 28 oz
1		Collard greens
1		Celery - cut in chunks
2 teaspoons	10ml	Thyme
		Salt - to taste
		Freshly ground black pepper - to taste
		Matzo balls with ginger and nutmeg - see

Recipe Instructions

Cover the shank bones with water, plus 2 inches, and simmer, covered, about 2 hours or until tender.

Add the remaining ingredients and simmer, covered, at least 30 minutes, until vegetables are very tender. Remove meat and strain soup.

Adjust seasoning.

NOTES : From "The Jewish Holiday Kitchen" by Joan Nathan. Schocken Books, New York: 1988

Source:
Joan Nathan

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.