Growing up, I doubt if a week went by without a pot of soup on the stove. My dad loved soup and mom loved making it. This was probably the favorite. It wasn’t really my favorite. I’m more of a broth girl, but I still love well cooked soup.
- 2 quarts water
- 12 ounces beef shank
- 2 large onions, chopped
- 2 large carrots, sliced
- 1 rutabaga, diced
- salt and pepper to taste
- 4 potatoes, peeled and quartered
- 2 leeks, sliced
- 1 small head cabbage, sliced
Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
- Step 2
Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes, or until cabbage is tender.
- from the Recipe Box: My dad called this Irish soup, but I don’t know why
I like my veggies bigger. G likes his smaller. Needless to say, he’s wrong
and remember: MLK JR said: History will have to record that the greatest tragedy of this period of social transition was not the strident clamor of the bad people, but the appalling silence of the good people. Big kiss, Lynn
From the Recipe Box 