Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 pounds Beef shin, cut into small pieces (Bone-in preferred for richer stock); 2 quarts Water (Approximately 2 liters); 2 tsp Salt (Adjust to taste); 2 medium Carrots, finely diced; 2 medium Turnips, finely diced; 2 medium Onions, finely diced; 2 stalks Celery stalks, finely diced; 1 cup Cabbage, finely shredded

A classic, clear Anglo-Indian style soup based on the Jardinière method. A rich beef shin stock is simmered for hours before adding a medley of finely cut root vegetables and cabbage, resulting in a hearty and nutritious broth.

Ingredients

2 pounds Beef shin, cut into small pieces (Bone-in preferred for richer stock)
2 quarts Water (Approximately 2 liters)
2 tsp Salt (Adjust to taste)
2 medium Carrots, finely diced
2 medium Turnips, finely diced
2 medium Onions, finely diced
2 stalks Celery stalks, finely diced
1 cup Cabbage, finely shredded

Instructions

1Cut the beef shin into small pieces (approx. 1-2 inches). Wash the meat thoroughly under cold running water.
2Place the beef into a large saucepan or soup pot with the water and salt. Bring to a boil, skim off any scum that rises to the surface, then cover and simmer gently for 2 hours.
3While the stock is simmering, peel and finely dice the carrots, turnips, onions, and celery. Finely shred the cabbage.
4After the beef has simmered for 2 hours, skim the soup well again. Add all the prepared vegetables to the pot. Simmer for another hour until the vegetables are very tender and the broth is flavorful.