Yegetable Soup

Ingredients

• a shank of beef weighing about 2 pounds
• cover with 2 quarts cold water
• y, tablespoonful salt
• capful fine-cut carrots
• Vs cupful fine-cut white turnips
• Y^ cupful fine-cut celery
• the same of potatoes and cabbage, Vs cupful canned tomatoes
• Vs cupful canned tomatoes
• y, teaspoonful pepper

Method

1. 1

   Place a soup kettle with a shank of beef over the fire; cover with cold water; add salt; cover closely and boil slowly from 2 to 3 hours.

2. 2

   Prepare the vegetables in the meantime.

3. 3

   Place the vegetables in a saucepan over the fire; add sufficient boiling broth from the meat to cover them; cover and boil slowly till done, which will take 1 hour.

4. 4

   Shortly before serving, strain the soup, remove all the fat, add the vegetables, season with pepper, and if necessary, add more salt.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 12. The excerpt below is the record exactly as published.

Yegetable Soup. — Place a soup kettle with a shank of beef weighing about 2 pounds over the fire; cover with 2 quarts cold water; add y, tablespoonf ul salt; cover closely and boil slowly from 2 to 3 hours. In the meantime prepare the vegetables; Yt SOUPS, iTc. 16 capful fine*cnt oartots, Vs cupful fine-out white tumipB, y^ cupful fine-cut celery, Y^ cupful fine-cut onions, the same of potatoes and cabbage, Vs cupful canned tomatoes (or 1 chopped tomato) ; place the Tegetables in a saucepan oyer the fire; add sufficient boiling broth from the meat to coYcr them ; cover and boil slowly till done, which will take 1 hour. Shortly before serving transfer the meat to a hot plate, strain the soup, remove all the fat, add the vege- tables, season with y, teaspoonful pepper, and, if necessary, add more salt. The meat may be served with horse-radish or onion I sauce. I Italian Yegetable Sonp (Henestra).— Cut fine 2 medium- sized carrots, 1 onion, 1 stalk of celery, a quarter of a cabbage; place a saucepan with 2 ounces of butter over the fire, add the Tegetables, and cook 10 minutes ; then add 1 tablespoonf ul rice, 2 quarts of stock, 1 teaspoonful salt, Ys teaspoonful pepper; boil slowly, well covered, 1 hour ; serve with grated cheese. Mongole Soup. — Place a saucepan with y, pint of dried peas over the fire ; cover with cold beef stock ; boil till tender, and then press them through a sieve ; cut 1 medium-sized, well-cleaned carrot into thin slices, lay several slices over one another, and cut into strips like straws ; cut 1 white onion the same way, and add to this 1 fine-cut leek; place the vegetables over the fire with 1 table- spoonful butter, cook 10 minutes ; then cover with 1 pint of boiling stock and cook till tender. Stew y^ can tomatoes with y, table- spoonful butter, Ys teaspoonful salt, ^j^ teaspoonful pepper, and 1 teaspoonful sugar for 20 minutes, and then strain. As soon as the vegetables are done add the pea pur6e, the strained tomatoes, and 1 quart of good stock ; cook for few minutes ; season to taste and serve. Onmbo Soup. — Put a shank of veal and some poultry trim' mings in a soup kettle ; cover with cold water ; add Yg tablespoon- fal salt ; set the kettle over moderate fire ; as soon as it boils add 1 carrot, 1 onion^ 1 leek, and a bouquet ; cover and boil slowly 3 16 SOUPS, Era hours ; when the soup is done, strain it and remove the fat, fry 1 fine-cut onion in 1 tablespoonf ul butter light brown ; add 2 table- spoonfuls fine-cut raw ham, 2 tablespoonfuls fine-cut green pep- pers ; season with 1 teaspoonf ul salt, % teaspoonf ul pepper ; add 1 tablespoonf ul rice, Y, pint sliced ocher, 1 fine-cut tomato; cover with 3 pints of soup stock, described above, and boil 30 minutes ; add about 1 cupful fine-cut frog meat, cook 10 minutes. In place of frog meat, crab, lobster, or shrimp meat may be taken, and sometimes chicken or veal is used. Soup & ritalienne.— Gut y, of a young chicken into inch- sized pieces, place the meat in a saucepan over the fire; add 2 ounces butter, 1 fine-cut carrot, 1 small green pepper without the seeds, 1 onion, and y, cupful fine-cut raw ham; fry and stir for 10 minutes; cover y^, cupful rice with boiling water, let stand 3 minutes; drain off the water and again put the rice into boiling water for 2 minutes; then drain, add it to the soup with y^ cupful * canned tomatoes, and cover the whole with 2 quarts of soup stock. Put 2 ounces of macaroni into boiling water, cook 2 minutes; drain, cut into pieces, and add it to the soup with y^ teaspoonful pepper and 1 teaspoonful salt, and cook slowly 40 minutes. Before sending to table taste, and if necessary add more salt. Spinach Cream Soup. — Cook 2 quarts well-washed spinach 2 minutes in salted water; drain and press out all the water; chop fine and rub it through a sieve; melt 2 ounces butter; add 2 ounces flour; stir and cook 2 minutes; add y^ pint milk, stir 2 minutes; add the spinach, mix and dilute it with 3 pints white stock ; stir till it boils ; put y^ pint of whipped cream in a soup tureen ; pour in the soup and serve. Tomato Potato Soup. — Boil 6 large peeled potatoes in salted water ; when done, drain and put them through a potato press ; melt 2 ounces butter ; add 2 ounces flour, stir and cook 2 minutes ; add 1 pint milk and cook to a smooth sauce ; add the potatoes ; SOUPS, Etc. 17 mix all together; then add 3 pints of white stock or broth ; season with salt) and cook slowly 5 minutes ; then add Ys pint of cooked strained tomatoes and serve. If too thick, add more broth or more milk. Tomato Sonp. — Place a saucepan with 1 tablespoonful drip- pings, poultry fat, or butter, over the fire; add 2 tablespoonfuls fine-cut carrots

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