8 servings (serving size: 1 1/4 cups broth, 2 ounces meat, one-eighth of vegetables, and 2 tablespoons green sauce)

How to Make It

Step 1

Peel onions, leaving roots intact; cut each onion into 4 wedges. Trim fat from brisket, and thinly slice. Combine brisket, onions, water, and next 9 ingredients (water through turnips) in a large Dutch oven or stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours or until brisket is tender. Cover and simmer 1 hour. Strain mixture through a cheesecloth-lined colander into a large bowl; discard garlic, bay leaves, parsley, and leeks. Cover broth, and chill at least 24 hours. Place brisket, onions, carrots, celery, and turnips in a bowl; cover and chill.

Step 2

Skim solidified fat from surface of broth, and discard. Combine broth and brisket mixture in Dutch oven, and cook over medium heat until thoroughly heated.

Step 3

Ladle soup into large shallow bowls, and top with Green Sauce. Serve with parslied potatoes.

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