From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 2 pounds heavy beef brisket or soup bone
  • 1 large onion
  • 2 teaspoons salt
  • 2 ribs celery
  • 1 large potato
  • 3 quarts water
  • 1 can tomatoes
  • 1 cup chopped cabbage
  • 3 carrots, chopped
  • 1 turnip, diced
  • 1 ribs celery, chopped
  • 1/2 onion, chopped
  • 1/2 potato, chopped
  • 6 sprigs parsley, minced
  • Pepper to taste (optional)
  • Spaghetti or macaroni (optional)


In four-quart covered pot, bring meat and water, together with salt, 2 whole ribs celery, whole onion, and whole potato to a boil; reduce heat, cover and cook very slowly for three hours or longer.  Take soup meat from pot and remove meat from bone, chopping to bite size and discarding bone and fat.  Strain, reserving liquid.  Mash the well-cooked onion, potato, and celery through strainer.  Return these ingredients and meat to liquid.  Add tomatoes and other vegetables, cooking until vegetables are well done.  Add additional water as needed.  One medium sized can of cooked vegetables may be used in place of fresh vegetables.  A small amount of spaghetti or macaroni may be broken into soup during the last 20 minutes of cooking.


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