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Kadsuppe (meat soup)
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| Artist: |
_ |
| Categories: |
Beef, Chicken, Poultry, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Chicken | | 1
| large | Beef knuckle | | 2
| | Veal shanks | | 2
| lbs | Shoulder beef clod * | | 1
| large | Onion | | 4
| | Carrots | | | Parsley | | | Salt to taste | | | Celery ** |
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Procedures:
| 1 | * in one piece ** as much as you like any one of the meats may be used or any combinations of them. | | 2 | Cover meat with cold water and bring to a simmering boil. | | 3 | Add salt and continue to simmer until meat is tender enough to drop off the bones. | | 4 | Skim often as good danish soup must be very clear. | | 5 | Remove meat and bones and strain broth. | | 6 | To this broth, tiny dumplings, meat balls or rice are added just before serving. | | 7 | Keep the broth hot while preparing the additions you are going to make to it. | | 8 | Chopped cooked carrots and a sprinkling of parsley are added last |
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