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| 2 1/2 x ca. 450 g | Beef short ribs |
| 3 ca. 1 Liter | water |
| 2 mittel | Carrots sliced |
| 1 mittel | onion sliced |
| 1 Esslöffel | salt |
| 1 ca. 1 Liter | (up to) |
| 1 1/2 ca. 1 Liter | Vegetables (potato cubes; diced celery; peas, green beans; corn, shredded cabbage; etc.) |
| 1/2 Dose | (1-lb) tomatoes; plus all the liquid in the can |
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Put meat, carrots, onion, salt & water in a large kettle. Cook over low heat 3-4 hours. Cool. Cover & refrigerate overnight. Next day, skim top & dice meat from bones. Return meat to soup & add vegetables; cook over medium heat until vegetables are tender, at least 1 hour. Salt & pepper to taste. Serves 8.
Mrs Charles A. (Dianne) Thomas
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,
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