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Cabbage Soup
Astrid's Kitchen
Cabbage Soup
Ingredients
1 meaty beef shank, 5 cm (2") slices
water
2 onions, quartered
2 carrots, in chunks
1/5 celeriac, sliced
1/5 leek, sliced
salt
10 black peppercorns
1 1/2 - 2 cabbages
Meatballs:
250 g (9 oz.) finely ground beef
1/4 tsp. ginger
1/8 tsp. pepper
3/4 tsp. salt
2 Tbs. flour
1 1/2 dl (2/3 cup) light cream
Instructions
1)
Place the shank in a large pot, cover with 7 liters (quarts) water and bring to a boil. Skim well.
2)
Lower heat and add onions, carrots, celeriac, leek, salt & peppercorns.
3)
Simmer at least 6 hrs., adding more water, if necessary. Strain the stock. It should measure 5 liters (quarts).
4)
Core the cabbages and cut into 5 mm (1/4") dice. Add to the stock and simmer until tender, about 5 min.
5)
For the meatballs, remove the meat (no membrane or gristle) from the shank and grind. There should be about 250 g ( 9 oz)
6)
Combine with seasonings and flour.
7)
Beat in the cream. Form into 2 1/2 cm (1") balls and simmer in stock.
8)
Reheat the meatballs in the soup and serve with lukewarm sweet white bread. Enjoy!
January 30, 2025
2:38 am
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