Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Meatball | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 meaty beef shank, 5 cm (2") slices
- water
- 2 onions, quartered
- 2 carrots, in chunks
- 1/5 celeriac, sliced
- 1/5 leek, sliced
- salt
- 10 black peppercorns
- 1 1/2- cabbages
- Meatballs:
- 250 g (9 ounces) finely ground beef
- 1/4 tsp. ginger
- 1/8 tsp. pepper
- 3/4 tsp. salt
- 2 T. flour
- 1 1/2 dl (2/3 cup) light cream
- =
Directions
Place the shank in a large pot, cover with 7 liters (quarts) water and boil.
Skim well. Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns.
Simmer at least 6 hours.
Strain the stock.
Core the cabbages and cut into 5 mm (1/4") dice.
Add to the stock and simmer, about 5 minutes.
For the meatballs, remove the meat from the shank and grind.
Combine with seasonings and flour.
Beat in the cream.
Form into 2 1/2 cm (1") balls and simmer in stock.
Reheat the meatballs in the soup and serve with lukewarm sweet white bread.