lor🍂

this was typed on my phone, so, y'know, formatting

for a big pot (idk prob 15-20 servings, i think our 18qt)
- 2 large beef shanks (lots of bones & meat, less fat) (~1.5-2lb)
- 2-3 large white onion for base
- 2-3 bell peppers (color depending on taste, i prefer a mix of red & green)
- 2 regular/1 large can/s (28oz) crushed tomatoes (or 2-5 fresh)
- 6-10 gold potatoes (or whatever you want)
- 1-2 sweet potatoes (optional) (NOT yam - the white one, not orange)
- 1 parsnip
- 0.5-1 celery root
- ~5 carrots
- 1 head of cabbage
- 3 cans (43.5oz) cubed or shoestring NON-MARINATED beets (or ~3 beet heads if you enjoy suffering)
- the white of one leek, if you want (you can probably put the green part with the bell peppers etc if you want) (optional)
- ~2 tart (yellow/green) apples, peeled & cored (you CAN leave the peel on if you want)
- spices (optional except for salt): salt, garlic, cayenne pepper, paprika to taste

0) wash, peel & dice all vegetables except 1 onion - also leave celery root & parsnip whole if you don't like the flavor
1) put shanks & 1 onion in pot of regular temp water & set stove temp to high, adding salt to taste once water has boiled (add celery root & parsnip after ~30min if leaving whole)
1b) skim foam off top of soup as it develops
2) boil shanks & onion until meat is just separating from bone (~2 hours)
3) remove onion, either juice & discard or cut into pieces with rest of veggies; discard celery root & parsnip if left whole
4) cut shanks into small pieces, discard bones, put meat cubes back into pot
5) brown rest of onions, bell peppers, & tomatoes in skillet, stirring frequently
6) add carrots (+ celery root & parsnip if diced), then potatoes & sweet potatoes ~10 min later
7) ~10min after adding potatoes (when they're soft!!!) add cabbage & apples (make SURE potatoes are ready)
8) ~10-15 later add beets
9) ~3-5 later add skillet veggies (if canned beets, wait ~+3-5min extra for fresh beets)
10) taste soup & spice to taste
11) cook ~5min more or longer to taste