2 lbs. beef short ribs
1 lb. soup bone
3 qts. cold water
1 tbsp. salt
1 1/2 c. coarsely chopped onion
1 1/4 c. coarsely chopped carrots
1 sm. head cabbage, cut in pieces
1 whole nutmeg
2 beef bouillon cubes
2 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. parsley, finely chopped

Place first 4 ingredients in large pot, bring to boiling, reduce heat and simmer for 1 hour. During cooking, occasionally remove foam that forms on top. Add onion and continue to simmer 1 hour longer. Add carrots and cabbage; simmer another half hour. Skim off fat from soup, leaving about 2 tablespoons. Add nutmeg and simmer 15 minutes. Remove the short ribs and soup bone and cut up meat. Remove and discard the nutmeg. Stir in other ingredients. Add meat. Serve hot. Yield: 8 to 10 servings.