Norwegian Vegetable Soup (Fersk Suppe)

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.