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Knuckle Bone Soup




Source of Recipe


Internet


List of Ingredients




Beef knuckle bones, enough to fill a large pot or pressure cooker
1 cup or more celery
1 large onion - minced
1/2 tsp salt
1/4 tsp caraway seed
small head of cabbage- shredded
eggs- one per person


Recipe



Clean knuckles bones and place in a pressure cooker and add water to make about 1/4 full. Add the celery, onion, salt and caraway seed. Pressure cook at about 15 pound pressue for about 1 hour. Cool until the fat is solidified so it can be removed. Reheat stock to which shredded cabbage has been added. Simmer for about 10 minutes or until cabbage is tender. Poach an egg for each person on the surface of the liquid.

If you don't have or don't want to use a pressue cooker- place bones in a large pot with water to make it 1/4 full, bring to heavy boil, cover and reduce to a slow simmer to 1-2 hours.

My grandma used to say whike cooking this-

"With rye bread and butter we need very little dessert".

This was usually served with Blood sausage as a meat along side it.