Serves: 6
Total Calories: 425

Beef stock
1 pound beef brisket
5 pounds beef bones cracked
1 onion large quartered
1 carrot large, scraped
2 celery tops, 6 sprigs parsley and 2 bay leaves tied together
1 tablespoon salt
* Part two.
4 tablespoons butter
3 cups onions thinly sliced
1 1/2 pounds cabbage white, coarsely shredded
1 celery root, scraped and cut into fine strips
1 parsley root, scraped and cut into fine strips
1 pound potato boiling, peeled and cut into 1/4 inch cubes
4 tomatoes medium, peeled, seeded and chopped
1 teaspoon salt
black pepper Freshly ground

In a heavy pot bring the beef, beef bones and 4 quarts of water to a boil over high heat. Skim off any foam or scum that rises to the surface. Add onion, carrot, tied greens and salt. Partially cover, reduce heat and simmer 1 1/2 to 2 hours or until meat is tender but not falling apart. Remove the meat and dice into small cubes and set aside. Continue to simmer the stock for about 4 hours. Strain the stock through a fine sieve into a large bowl. Discard bones and greens. Skim off as much of the fat as possible.

Soup:
*Melt the butter in a 4 to 5 quart pot over high heat. Add onions, reduce heat and cook until onions are soft but not browned. Stir in the shredded cabbage, the celery and parsley roots. Cover and simmer for fifteen minutes. Pour in the meat stock and the diced beef. Simmer for 20 minutes, then add the potatoes. Cook another 20 minutes, then stir in the tomatoes. Cook ten minutes, then add salt and pepper. Taste for seasoning. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 425
Calories from Fat: 236

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