1. First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs. 2. Drain the fat and place the meat and bones in a large soup pot. 3. Cover with water and add the garlic, peppercorns, onion,bay leaf and salt. 4. Bring to a boil and simmer for 1/2 hr. 5. Skim any foam that forms. 6. Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves. 7. Simmer until the meat and vegetables are done. 8. The last 5 min. 9. Add the tomatoes, green pepper and cabbage leaves. 10. Remove and dicard the bay leaf and the soup bones. 11. Refrigerate the soup and skim off any fat after it has chilled. 12. The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup. 13. Dumplings are very good with this soup as well. 14. In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
