Beef Soup with Lot of Meat and Nice Spices

Nah – not another beef soup

1. But because it is a little different from the standard. It cooks for 4 hours on a medium temperature and is really filling. We think they are perfect as a substitute for dinner.

preparation

1. It goes very quickly – because the soup vegetables are washed, peeled (only the root residues of the celery and carrots) then the vegetables are only cut into bite-sized pieces. The soup meat and the leg slice are washed off under running water, then briefly braised in a soup pot with olive oil. Add vegetables and fill up with 2 liters of water. Let it cook for half an hour with the lid closed.

During this time they prepare spices and bread

1. You can find the entire list of ingredients for my magic spice under the link >>>>> Magic spice from Biggi`s witch kitchen >>>>>>. Maybe they make a small supply of the spice because it is very versatile.
2. You can find the dough for the fresh bread from my KB under the link >>>>> “Yeast dough basic recipe” for bread >>>>> Note: You can shape the dough for the bread / rolls in the second resting cycle Let it rest until, according to the information in the recipe, it should be baked at the right time.
3. When the soup has boiled for the first time, add the spices. Please make sure that the Kafir lime leaves are ground very finely. Now add another liter of water and put the lid on. Let the soup simmer on medium heat for 2 1/2 hours. Then it’s time to get the meat out. Cut into the desired pieces and return to the pot. Grate in the ginger and bring to the boil once – done!

tip

1. You can replace a third of the liquid (water) with a white wine. Then a spoonful of sour cream in the soup plate to be filled and it would be a Sunday soup.

Bon appetit and culinary greetings your Biggi ♥