Description Edit

Ingredients Edit

Directions Edit

  1. Place the Beef in a heavy kettle with water, garlic, parsley, celery stalks, scallions, bay leaf and salt; bring to a brisk boil.
  2. Reduce heat and simmer until meat is tender.
  3. Strain broth, discarding the vegetables.
  4. Dice the Beef and set aside.
  5. Return the broth to the fire and bring again to a gentle boil.
  6. Add to the broth worcestershire sauce, tomato paste, and chopped celery.
  7. Slice plantains into thick rounds and fry in two or three Tbs. butter until golden.
  8. Pound each round with a wooden mallet until flat, and add immediately to the soup.
  9. Simmer an additional fifteen minutes.
  10. During the last few minutes of cooking time add cabbage, diced Beef and cinnamon stick.
  11. Discard cinnamon stick before serving the soup.
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