Kadsuppe (meat soup)
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Chicken, Poultry, Soups & Stews |
Rating: |
no rating. |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 3
| lbs | Chicken | | 1
| large | Beef knuckle | | 2
| | Veal shanks | | 2
| lbs | Shoulder beef clod * | | 1
| large | Onion | | 4
| | Carrots | | | Parsley | | | Salt to taste | | | Celery ** |
|
Procedures:
| 1 | * in one piece ** as much as you like any one of the meats may be used or any combinations of them. | | 2 | Cover meat with cold water and bring to a simmering boil. | | 3 | Add salt and continue to simmer until meat is tender enough to drop off the bones. | | 4 | Skim often as good danish soup must be very clear. | | 5 | Remove meat and bones and strain broth. | | 6 | To this broth, tiny dumplings, meat balls or rice are added just before serving. | | 7 | Keep the broth hot while preparing the additions you are going to make to it. | | 8 | Chopped cooked carrots and a sprinkling of parsley are added last |
|
|
| Rate this Recipe!
|
| Kadsuppe (meat soup) Reviews |
| Rating: no rating. 0 reviews |
-------------------------------------------------------------------------------------------------------
|
