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Dutch Soup With Bread

Ingredients
  Beef bones 1
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Onion 1 , peeled and stuck with 4 whole cloves
  Clove 4
  Dried parsley 1 Teaspoon
  Beef bouillon granules/Beef bouillon cubes - 2 2 Teaspoon (Stereo)
  Water 3 1⁄2 Cup (56 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onions 1⁄2 Cup (8 tbs), finely chopped
  Butter 3 Teaspoon
  Dried whole wheat bread slice 6
  Canned beets 1⁄2 Cup (8 tbs), shredded
  Caraway seeds 1⁄2 Teaspoon
  Green cabbage 2 Cup (32 tbs), shredded (Fresh Ones)
  Whole milk 1 Cup (16 tbs)
Directions

MAKING
1) In a slow cooker, put the beef bones, thyme, bay leaf, onion stuck with cloves, parsley, bouillon granules or cubes, salt and pepper.
2) Cover the cooker and cook on LOW for 8 to 10 hours.
3) Before it is time to serve, remove and discard the bones.
4) Place a large skillet over moderate heat and saute the onions in butter till they are golden in color.
5) Add 2 cups of beef stock from the slow cooker, bread slices, beets and caraway seeds.
6) Simmer gently for about 15 minutes.
7) Add the cabbage and simmer for another 10 minutes.
8) Add the milk, stir well and heat thoroughly.

SERVING
9) Ladle the still hot soup into individual soup bowls and serve right away. Top with toasted croutons or shredded cheese, if preferred. The remaining beef stock, if any, can be stored for future use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Beef
Preparation Time: 
10 Minutes
Cook Time: 
500 Minutes
Ready In: 
510 Minutes

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