Click on a category to see more recipes in this category
Ingredients
2 Pounds beef brisket or soup bone
1 Large onion
2 Teaspoons salt
2 Ribs celery
1 Large potato
3 Quarts water
1 Can tomatoes
1 Cup cabbage, chopped
3 Carrots, chopped
1 Turnip, diced
1 Rib, celery, chopped
1/2 Onion, chopped
1/2 Potato, chopped
6 Sprigs parsley, minced
Pepper to taste (optional)
Spaghetti or macaroni (optional)
Instructions
In a four quart covered pot, bring meat and water, together with salt, 2 whole ribs celery, whole onion, and whole potato to a boil; reduce heat, cover and cook very slowly for three hours or longer.
Take soup meat from pot and remove meat from bone, chopping to bite size and discarding bone and fat.
Strain broth, reserving liquid.
Mash the well-cooked onion, potato, and celery through strainer.
Return these ingredients and meat to liquid.
Add tomatoes and other vegetables, cooking until vegetables are well done. Add additional water as needed.
A small amount of spaghetti or macaroni may be broken into soup during the last 20 minutes of cooking.