Cabbage Soup (Norway)

Ingredients

• Two pounds of beef shin or brisket
• half a pound of salt pork
• four onions
• a root of celery
• four quarts of water
• a teaspoonful of salt
• a spoonful of butter
• a pint of the broth
• a large tablespoonful of flour

Method

1. 1

   Boil the beef and salt pork with onions, celery, and water for three hours.

2. 2

   Strain the broth, remove fat, and cook cabbage and onion in butter.

3. 3

   Add broth and thicken with flour, then serve with meat and cabbage.

Nutrition per serving

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 33. The excerpt below is the record exactly as published.

Cabbage Soup (Norway). Two pounds of beef shin or brisket, half a pound of salt pork, four onions, a root of celery, four quarts of water, and a teaspoonful of salt. Boil three hours, then strain the broth and take off the fat. Melt a spoonful of butter in a saucepan, add a minced onion and a small white cabbage cut fine. Stir and cook five minutes ; then add a pint of the broth, and cook one hour. Then cut the meat in small squares, thicken the broth with a large table- .spoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.