Beef and Cabbage Soup
- Prepare Bouquet Garni; set aside. In a 10- to 12-quart kettle or Dutch oven cook bacon until crisp, stirring frequently. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons drippings in pan**. Brown beef shanks on both sides in reserved drippings. Add water, potatoes, onions, carrots, turnips, undrained beans, garlic, and Bouquet Garni. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Add cabbage; cover and simmer 30 minutes more or until meat is tender.
- Discard Bouquet Garni. Remove beef shanks; cool slightly. Remove meat from bones and shred; return to soup. Skim fat from soup. Heat through. Stir in cooked bacon or prosciutto. Season to taste with salt.
- To serve, transfer soup to a tureen. Place a slice of bread in bottom of soup plate and ladle soup over bread. Makes 8 main-dish servings.
From the Test Kitchen
If using prosciutto, add oil, if necessary, to equal 2 tablespoons.
- Cut a 10-inch square of double-layered 100 percent cotton cheesecloth. Place bay leaves, parsley, lightly crushed whole black peppercorns, thyme and marjoram on center of cheesecloth. Draw up four corners of square to create a bag and secure with clean kitchen string.
Nutrition Facts (Beef and Cabbage Soup)
- Per serving:
- 548 kcal ,
- 23 g fat
- (10 g sat. fat ,
- 45 mg chol. ,
- 925 mg sodium ,
- 48 g carb. ,
- 8 g fiber ,
- 26 g pro.