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Charlestonian Beef Broth

  • 10servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Shank bones with meat - about 3 lbs (large)

  2. 1 Parsnip - sliced

  3. 1 White turnip - sliced

  4. 1/4 Cabbage - shredded

  5. 1/4 Red cabbage - shredded

  6. 1/2 Rutabaga - sliced

  7. 4 Carrots - cut in chunks (large)

  8. 2 Onions - quartered (large)

  9. Tomatoes - 28

  10. 1 Collard greens

  11. 1 Celery - cut in chunks

  12. 2 teaspoons 10ml Thyme

  13. Salt - to taste

  14. Freshly ground black pepper - to taste

  15. Matzo balls with ginger and nutmeg - see

Instructions Jump to Ingredients ↑

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

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

  3. Adjust seasoning.

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

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