2 ½ quarts of water
2 lbs. ground chuck or very lean ground beef
½ c. Worcestershire sauce
2 med. onions, diced fine
25 ginger snaps (crushed)
½ lemon, seeded and chopped fine
2 Tbsp. cider vinegar
1 bottle catsup (14 oz.)
2 tsp. salt
Pepper to taste
3 or 4 hard-boiled eggs (chopped)
Put all ingredients in a pot except hard-boiled eggs. Cook to boiling, then simmer 2½ to 3 hours. Add chopped eggs shortly before soup is done.
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