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American Southern
Beef Soup
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 38. One of the earliest known cookbooks by an African American author.
20 minPrep Time
90 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
Boiling the shank bone extracts collagen from connective tissue, which converts to gelatin and creates a rich, silky mouthfeel while adding body to the broth. The egg-flour dumplings (spaetzle-style) contain just enough protein to hold together during boiling, creating tender, pillowy additions that absorb the flavorful broth. Chopping vegetables uniformly ensures even cooking and allows them to release their flavors gradually into the soup.
Before You Begin
- •Interpret quantities as the recipe lists '1 each' for ingredients - use 1 beef shank bone (about 1-1.5 lbs), 1 medium onion (diced), 1/4 small head cabbage (chopped), 2-3 medium potatoes (diced), 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon fresh herbs total, 1 egg yolk, and 2-3 whole cloves
- •The shank bone needs 60-75 minutes of simmering to become tender and release collagen; skim foam from the surface during the first 15 minutes for a clearer broth
- •Chop all vegetables to approximately 1/2-inch pieces so they cook evenly in about 20-25 minutes
- •Mix the egg yolk and flour thoroughly to create a smooth paste before forming small dumpling pieces - they should be about the size of a marble
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