The day before serving, place beef, marrow bone, 1 tablespoon salt and 4 quarts water in a large kettle.
Cover and bring to boiling.
Skim surface.
Rinse and cook lentil peas in large soup pot according to package directions with marrow bone and peeled onion.
Remove onion and bone after 1 hour and discard.
Add carrots and simmer for an additional hour, adding more water if necessary and stirring occasionally.
Add potato and hot dogs and simmer an additional 30 minutes until desired consistency.
Season with salt, pepper and thyme to taste.
Place the marrow bone, tomato puree, onion, garlic, and
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
First Day:
Place the marrow bone, 1 tablespoons salt, and 2
Combine all ingredients except corn and beans in 3-quart casserole.
Cover.
Microwave at high 10 minutes.
Remove marrow from bone, return marrow to soup.
Discard bone.
Reduce power to 50%.
Microwave, covered, 50 minutes, stirring 2 or 3 times.
Add corn and green beans.
Microwave at 50% 10 to 20 minutes, or until meat and vegetables are tender.
Trim all fat from beef; place beef and bone in deep pot.
Add water, bouillon cubes, salt and bay leaf.
Bring to a boil; skim. Cover and simmer 1 hour until beef is almost tender.
Remove beef, bone and bay leaf.
Cut beef into bite pieces, return to simmering stock.
Stir in tomato paste.
Add vegetables.
Bring to a full boil, cover, then simmer 1 hour longer.
Serve in large soup bowls topped with sour cream.
b>bone and cut to a medium dice. Reserve T-Bones for soup
Put marrow bone and soup meat in pot with cold water to cover. Add celery stalks, onion and carrots.
Let cook 1 hour or so, then add to broth the cabbage, tomatoes, lemon juice, brown sugar and salt and pepper.
Cook 2 hours or so.
Then enjoy.
Place chicken, bacon, chopped bones, herbs and most of the leeks into a large saucepan and cover with water.
Put the lid on and let it simmer for 2 or 3 hours, topping up with more water if necessary, until the bird is cooked.
Season to taste, then strain, picking out the chicken and cutting it into serving pieces and spooning out the marrow bones.
Add these to the soup, together with the stoned prunes and the remaining chopped leeks. Simmer gently for 10 to 15 minutes.
Crack bones and roast in 350\u00b0 oven for 1 hour or when marrow feels soft.
Scoop out marrow and season with salt and pepper. Serve on Indian bread or tortillas.
Boil water; add tomato sauce, soup meat and marrow bone.
Cook until meat is tender.
Add rice and one of variations if so desired or omit rice.
Place beef, soup bone, salt and 4 quarts of
Boil
beef
until
done
ver medium-high heat. Saute beef sirloin tips with onion in
Wash beef; pat dry with paper towels.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Brown ground beef; drain.
Chop onion, peppers and cabbage. Add to beef in large soup pan.
Add remaining ingredients and simmer 1 hour.
Serves 8 to 10.
Place beef cubes and soup bones in a 4 to 6-quart pot and cover with water.
Bring to a boil; cover, reduce heat and cook at a slow boil for 1 hour to make beef stock.
Then cut up and add cabbage, then add diced onion, tomatoes and tomato sauce, salt and sugar.
Bring to a boil.
Cover.
Reduce heat and cook at a slow boil for 2 hours.