Here is a great soup recipe from the Montreal Gazette from last winter. The good thing is that you can vary the ingredients according to what you have on hand. (3/4 cup barley or tiny dry pasta shells instead of potatoes) (cauliflower and/or green beans can replace some of the cabbage) In a large stock pot, heat oil & brown beef on both sides until nicely colored. Transfer to a plate. Add onions, carrots, celery, garlic & pepper. Cook 8 minutes or until softened. Return meat to pan & add water, tomatoes & salt. Bring to a boil, reduce heat & simmer, covered for at least 1 1/2 hours or until beef is tender. Remove shanks from pot with a slotted spoon. Cut meat from the bone, chop, & return to the soup. Add cabbage, potatoes & parsley & simmer, covered, 30 minutes more. Adjust seasoning to taste. All you need now is a huge bowl, a spoon & a loaf of crusty bread on the side!! Posted to JEWISH-FOOD digest by "leah perez"
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|Serving Size: 1 Serving (4323g)|
|Recipe Makes: 1|
|Calories from Fat: 192 (18%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 0mg||0 %|
|Sodium 405.1mg||14 %|
|Potassium 5687.5mg||150 %|
|Total Carbohydrate 206.8g||61 %|
|Dietary Fiber 42.3g||169 %|
|Sugars, other 164.5g|
|Protein 28.7g||41 %|
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Calories per serving: 1061
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