Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Medium Potatoes, Peeled
4 Medium Carrots, Peeled
2 Medium Onions
1 Head Cabbage
1/4 Pound Bacon, Cut Into 1-Inch Pieces
7 Cups Water
2 Cubes Beef Bouillon Cubes
2 Cloves Garlic, Minced
1 Teaspoon Chervil
1/2 Teaspoon Thyme
2 Teaspoons Salt
1/4 Teaspoon Pepper |
Preparation:
Assemble and attach rotor slicer/shredder using thin slicer cone (no 1). Turn to speed 4 and slice potatoes, carrots, onions, and cabbage, keeping each separate.
Fry bacon in 5-quart pot over medium-high heat until crisp. Remove bacon from pot; set aside. Add potatoes, carrots, and onions to pot and saute' 5 minutes or until onions are transparent. add water and bouillon cubes; reduce heat and simmer 30 minutes. Add cabbage, garlic, chervil, thyme, salt, and pepper. Cover and simmer 1 hour, or until vegetables are very tender.
Place 1/3 of mixture in bowl. Attach bowl and wire whip. Turn to speed 2 and beat until fairly smooth. Repeat with remaining mixture. Return to pot and heat through. Serve hot and garnish with reserved baco |
