Boiler Broth Early 1900's

Take a flavorful journey back in time with "Boiler Broth Early 1900's," a hearty, rustic recipe inspired by the comforting simplicity of turn-of-the-century cooking. This rich, slow-simmered broth begins with a meaty beef shank or soup bone, infused with the natural sweetness of onions, carrots, and celery. Nutty barley and tender, diced potatoes add satisfying texture, while shredded cabbage and a touch of parsley bring freshness to every spoonful. Simmered low and slow for three hours, this nostalgic dish is delicately seasoned with a bay leaf, salt, and freshly ground pepper for a perfectly balanced bowl of warmth. Perfect for cozy evenings, this wholesome, old-fashioned soup pairs beautifully with crusty bread for dipping. Recreate the taste of history with this authentic and filling classic.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1 pound beef shank or soup bone
• 12 cups water
• 1 medium, chopped onion
• 2 large, peeled and chopped carrot
• 2 chopped celery stalks
• 2 medium, peeled and diced potatoes
• 0.5 cup barley
• 1 small head, shredded cabbage
• 0.25 cup, chopped parsley
• 1 bay leaf
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (freshly ground) black pepper

Directions

Step 1

1. Place the beef shank or soup bone in a large stockpot and pour in the 12 cups of water. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.

Step 2

2. Reduce the heat to a simmer and add the chopped onion, carrots, and celery. Stir to combine.

Step 3

3. Toss in the bay leaf, salt, and pepper. Cover loosely and allow the broth to simmer gently for about 90 minutes.

Step 4

4. After 90 minutes, carefully remove the beef shank or soup bone from the pot. Set it aside to cool slightly and shred off any meat, discarding the bone. Return the meat to the pot.

Step 5

5. Add the barley to the broth and stir. Simmer for an additional 30 minutes, stirring occasionally.

Step 6

6. Stir in the diced potatoes and shredded cabbage. Continue simmering for 45 minutes, or until the potatoes are tender and the barley is fully cooked.

Step 7

7. Taste the broth and adjust seasoning with additional salt and pepper if needed. Stir in freshly chopped parsley just before serving.

Step 8

8. Serve the Boiler Broth hot with crusty bread on the side for a truly comforting meal, just like they enjoyed in the early 1900s.

Nutrition Facts

Serving size	(4908.7g)

Amount per serving	% Daily Value*
Calories	1629.4

Total Fat 59.2g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 320.9mg	0%
Sodium 3457.4mg	0%
Total Carbohydrate 168.5g	0%
Dietary Fiber 34.4g	0%
Total Sugars 35.3g
Protein 109.0g	0%

Vitamin D 3.4IU	0%
Calcium 701.4mg	0%
Iron 21.3mg	0%
Potassium 5872.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 26.5%

Carbs: 41.0%