3 lbs. beef short ribs
1 1/2 c. water
1 tbsp. salt
1 tsp. fine herbs
1/4 tsp. pepper
8 sm. potatoes, pared
6 medium carrots, pared and cut in one inch pieces
4 medium onions, peeled and quartered
1/2 sm. head cabbage, cut in pieces
2 tbsp. chopped parsley

Trim as much fat as you can from short ribs; cut ribs into serving sized pieces. Combine with water, salt, herbs, and pepper. In a four quart pressure cooker; cover. Heat to 15 pounds pressure; cook for 15 minutes. Let pressure fall naturally; uncover. Skim fat from broth and remove bones from meat. Add potatoes, carrots, onions, and cabbage to cooker. Heat again to 15 pounds pressure for 10 minutes. Let pressure fall. Ladle into soup bowls; sprinkle with chopped parsley and serve.