Beef Soup from JKG Farms

Serves 8

4 pounds of beef shank or rump
1 ½ pounds of beef bones
2 tsp salt
15 peppercorns
1 onion, sliced
3 carrots, sliced
1 tomato, sliced
1 root celery sliced
½ kohlrabi
1 parsley root with a few leaves
½ pound of fine noodles, cooked

Cook beef and bones in a large pot, covered with water, for 1 hour.  Add the salt, peppercorns and vegetables, and cook slowly for 3 ½ hours, or until the vegetables are soft and the meat falls from the bones.  Cool and remove the fat.  Strain the soup, add the noodles, reheat, and serve.

 Print this page