Norwegian Vegetable Soup – 8 to 10 servings
- 2 lbs. beef short ribs
- 1 lb. soup bone
- 3 qts. cold water
- 1 tablespoon salt
- 1 ½ cups (3 medium-size) coarsely chopped onion (pages 6-12)
- 1 ¼ cups (3 medium-size) coarsely chopped carrots
- 1 small head (1 lb.) cabbage, cut in pieces
- 1 whole nutmeg
- 2 beef bouillon cubes
- 2 ½ teaspoons salt
- 1 teaspoon monosodium glutamate
- ¼ teaspoon pepper
- ½ cup finely chopped parsley
- 2 cups Medium White Sauce (double
- recipe, page 89; substitute the
- broth for the milk; stir into sauce
- 4 teaspoons sugar, 2 tablespoons
- vinegar, and 2 tablespoons pre-
- pared horse-radish)
Wipe with a clean, damp cloth 2 lbs. beef short ribs and 1 lb. soup bone. Put into a large saucepan with 3 qts. cold water and 1 tablespoon salt. Bring to boiling; reduce heat and simmer for 2½ hrs. During cooking, occasionally remove foam that forms on top. Prepare 1½ cups (3 medium-size) coarsely chopped onion, 1¼ cups (3 medium-size) coarsely chopped carrots, and 1 small head (1 lb.) cabbage, cut in pieces. After simmering the soup for 1 hr., add the chopped onion. Continue to simmer for 1 hr. longer. Add the carrots and cabbage. Simmer for another ⅛ hr. Skim off fat from the soup, leaving about 2 tablespoons. Add 1 whole nutmeg and simmer for 15 min. longer. Remove the short ribs and soup bone to a bowl. Remove and discard the nutmeg. Stir in until the bouillon cubes are dissolved: 2 beef bouillon cubes, 2½ teaspoons salt, 1 teaspoon monosodium glutamate, and ¼ teaspoon pepper. Remove 2 cups of the broth. Stir into the remaining soup ½ cup finely chopped parsley. Keep the soup hot while preparing the sauce for the meat. Prepare 2 cups Medium White Sauce (double recipe, page 89; substitute the broth for the milk; stir into the sauce 4 teaspoons sugar, 2 tablespoons vinegar, and 2 tablespoons prepared horseradish). Add the meat and cook over low heat until heated thoroughly. Serve the soup first. Then serve the meat and sauce.
