Cabbage Soup I

Description

20 servings.

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Cabbage Soup

Ingredients

• 1 meaty beef shank, 5 cm (2") slices
• water
• 2 onions, quartered
• 2 carrots, in chunks
• ⅕ celeriac, sliced
• ⅕ leek, sliced
• salt
• 10 black peppercorns
• 1½ cabbages

Meatballs

• 250 g (9 ounces) finely ground beef
• ¼ tsp ginger
• ⅛ tsp pepper
• ¾ tsp salt
• 2 tbsp flour
• 1½ dl (⅔ cup) light cream

Directions

1. Place the shank in a large pot, cover with 7 liters (quarts) water and boil.
2. Skim well.
3. Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns.
4. Simmer at least 6 hours.
5. Strain the stock.
6. Core the cabbages and cut into 5 mm (¼") dice.
7. Add to the stock and simmer, about 5 minutes.
8. For the meatballs, remove the meat from the shank and grind.
9. Combine with seasonings and flour.
10. Beat in the cream.
11. Form into 2½ cm (1") balls and simmer in stock.
12. Reheat the meatballs in the soup and serve with lukewarm sweet white bread.