1 Meaty beef shank, 5 cm (2″) slices
2 Onions, quartered
2 Carrots, in chunks
⅕ Celeriac, sliced
⅕ Leek, sliced
10 Black peppercorns
1 ½ Cabbages

For the Meatballs

250 g (9 ounces) finely ground beef
¼ Tsp ginger
1/8 Tsp pepper
3/4 Tsp salt
2 Tbsp Flour
1 ½ dl (⅔ cup) Light cream


Step 1

Place the shank in a large pot, cover with 7 liters (quarts) water and bring to a boil. Skim well. Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns. Simmer at least 6 hours, adding more water, if necessary. Strain the stock. It should measure 5 liters (quarts).

Step 2

Core the cabbages and cut into 5 mm (¼”) dice. Add to the stock and simmer until tender, about 5 minutes.

Step 3

For the meatballs, remove the meat (no membrane or gristle) from the shank and grind. There should be about 250 g (9 ounces). Combine with seasonings and flour. Beat in the cream. Form into 2 ½ cm (1″) balls and simmer in stock. Reheat the meatballs in the soup and serve with lukewarm sweet white bread.