 |
Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
|
I have fond memories of making this soup with grandmother when I was young. She used an old fashioned grinder for the veggies and always needed a few extra hands for cranking! I am guessing this is a recipe that came out of necessity since my grandma came from a family of 18 kids (and had 9 herself). I haven't had this in years or ever attempted to make but I wanted to post it so I would be sure not to lose the recipe which is basically a notecard of ingredients. The only instructions for the broth were boil for 3 hours so I am unsure if the amount of water is correct. Please review if you try it - I want to know if it really is good or if I only liked it so much because of the quality time I would spend with grandma making it. Ingredients:
3 soup bones |
3 lbs stew meat |
12 cups water |
8 potatoes |
8 carrots |
1 onion |
1/4 large rutabaga |
2 parsnips |
2 turnips |
1 small head of cabbage |
Directions:
1. 1. Lightly brown stew meat in large soup pot.
2. 2. Add soup bones and water & cook for 3 hours.
3. 3. Grind all vegetables (very small) and add to soup.
4. 4. Cook until veggies are done.
5. 5. There are no spices listed but I am guessing salt and pepper were added.
|
|