Holy Ghost Soup by Maria Lawton - edible Southeastern Massachusetts
Marinate meat, simmer with onions, garlic, and peppercorns, then shred and serve in bread-lined tureens with cabbage broth—perfect for a hearty, flavorful meal.
Ingredients
- 1 pound beefshanks or beef short ribs
- 2 pounds boneless chuck roast
- 2 large onions (chopped)
- 3 garlic cloves (minced)
- 1 head cabbage (chopped)
- 5 whole black peppercorns
- Salt to taste
- 3 sprigs mint (washed)
- 1 loaf Portuguese bread (at least 2 days old, sliced)
- Cheesecloth or spice ball
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