CookEat Recipe

Vegetable Soup, Hanovrienne

Name: Vegetable Soup, Hanovrienne
Ingredients: 0.5 Cabbage — Small green cabbage; 1 Turnip — White turnip; 1 Beetroot — Beetroot; 2 Branch Celery — Celery; source unit: branch; 1 White onion — White onion; 2 Leek — Leeks; 28 Gramme Butter — Butter to steam vegetables, one ounce; source unit: gramme; 2 Light teaspoon (source measure) Salt — Salt; source unit: light teaspoon; 3312 Millilitre Water — STARTING water, 3.5 quarts; source unit: millilitre; 227 Gramme Salt pork — HALF-pound salt-pork PIECE, later removed entirely; not garnish.; 454 Gramme Beef shin — ONE-pound beef-shin piece, later removed entirely.; 0.5 Teaspoon Pepper — Pepper; source unit: teaspoon; 2 Potato — Small raw potatoes; 2 Raw pork sausage — TWO plain RAW country pork sausages, FINELY SLICED before addition; cook fully.; 14 Gramme Butter — Finish butter, half ounce; source unit: gramme; 1 Teaspoon Chervil — Fresh CHOPPED chervil added at finish.; 6 Slice French bread — SIX French-bread slices, toasted and served separately.

Vegetable Soup, Hanovrienne Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2568. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use raw country pork sausages, finely sliced and fully cooked in the sustained soup boil. Remove the complete salt-pork and beef pieces before service, keeping vegetables and sausage slices. Starting water is not finished soup volume. Limites : Sausage unit mass, pork/beef recovery, soup output, fat and serving volumes are unmeasured.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

Approximate equivalents. US customary measures.

0.5 CabbageSmall green cabbage
1 TurnipWhite turnip
1 BeetrootBeetroot
2 Branch CeleryCelery; source unit: branch
1 White onionWhite onion
2 LeekLeeks
28 Gramme approximately 1 ouncesButterButter to steam vegetables, one ounce; source unit: gramme
2 Light teaspoon (source measure) SaltSalt; source unit: light teaspoon
3312 Millilitre approximately 14 US cupsWaterSTARTING water, 3.5 quarts; source unit: millilitre
227 Gramme approximately 8 ouncesSalt porkHALF-pound salt-pork PIECE, later removed entirely; not garnish.
454 Gramme approximately 1 poundsBeef shinONE-pound beef-shin piece, later removed entirely.
0.5 Teaspoon PepperPepper; source unit: teaspoon
2 PotatoSmall raw potatoes
2 Raw pork sausageTWO plain RAW country pork sausages, FINELY SLICED before addition; cook fully.
14 Gramme approximately one half ouncesButterFinish butter, half ounce; source unit: gramme
1 Teaspoon ChervilFresh CHOPPED chervil added at finish.
6 Slice French breadSIX French-bread slices, toasted and served separately.

Method

Steps

Step 1
Cut HALF small green cabbage, ONE white turnip, ONE beetroot, TWO celery branches, ONE white onion and TWO leeks into very thin slices of about HALF inch. Put in a soup pot with 28 g butter and TWO LIGHT teaspoons salt. Cover and steam on the range TWENTY minutes.
Step 2
Add 3312 mL starting water, a 227 g salt-pork piece,454 g beef shin and HALF teaspoon pepper. Cover again and slowly boil ONE AND HALF hours.
Step 3
Finely slice TWO peeled small RAW potatoes and TWO RAW country pork sausages; add and continue boiling FORTY minutes as a guide until potatoes and sausage meat are fully cooked. Remove ALL the salt-pork and beef pieces.
Step 4
Skim fat, add the SEPARATE 14 g butter and ONE teaspoon chopped chervil, and pour into a tureen. Serve SIX French-bread toast slices SEPARATELY.

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