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| 1 | Beef knuckle bone |
| 1 x ca. 450 g | Chuck or lean beef short ribs |
| 6 Tasse | water |
| 4 | Celery stalk tops parsley |
| 5 | Garlic plant leaves |
| 4 | Cabbage leaves |
| 2 | Potatoes; chopped or diced |
| 4 | Stalks celery |
| 4 | carrots |
| 1 | Kohlrabi; per person |
| 1 | Wedge cabbage; per person |
| 1 | onion whole |
| | paprika |
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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.
The San Bernardino Cookbook
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