Beef soup with savoy cabbage and potatoes

Ingredients for 4 servings:

• 1 leg slice(s) of beef, approx. 800 g
• salt and pepper
• 1 marrow bone, approx. 100 g
• 3 onions
• 1 bunch of soup vegetables
• 2 tbsp oil
• 1 bay leaf
• 6 peppercorns
• 3 juniper berries
• 1 ¾ liters meat broth, instant
• 500 g potatoes
• 250 g carrot(s)
• 500 g savoy cabbage
• Tabasco
• 1 bunch of parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours 20 minutes

Wash the shin, pat dry, and rub all over with salt and pepper. Wash and pat dry the marrow bone. Halve the onions crosswise and fry them vigorously in a pan with the cut sides down without any fat. Trim, wash, and chop the soup vegetables. Remove the onions from the pan, heat the oil, and brown the meat on all sides. Remove. Add the soup vegetables to the frying fat and brown briefly. Add the meat, marrow bone, onions, bay leaf, peppercorns, and juniper berries. Pour in the stock and simmer for 2 hours. Wash, peel, trim, or trim the potatoes, carrots, and savoy cabbage, and cut into pieces, slices, or strips. Remove the shin and marrow bone from the stock. Remove the meat from the bone and chop finely. Pour the stock through a sieve, discard the soup vegetables, and bring the stock to a boil. Add the potatoes, carrots, and savoy cabbage and cook for about 20 minutes. Then add the meat and season with salt, pepper, and Tabasco. Serve garnished with parsley. If the shank is too fatty for you, you can substitute it with a piece of boiled beef.