Cook the meat and bone in 6 c. of water under a tight lid for several hours. Just before the meat is done, add the kitchen bouquet of celery tops, parsley, garlic leaves, and cabbage leaves tied in a cheesecloth. Add the potatoes, celery stalks, carrots, kohlrabi, cabbage wedges, and onion, and cook until done. When the meat is done, remove it from the soup to be served as a side dish with horseradish or tomato gravy. Keep the meat hot while noodles cook in the soup. Add a little paprika just before serving the soup.
Recipe By : Anna Horvath

Posted to Digest eat-lf.v096.n178

Date: Sat, 05 Oct 1996 00:15:35 -0400

From: "Sharon L. Nardo" <snardo@onramp.net>