John Myers
Ingredients for 6 servings:
- 500 g soup meat
- 1.2 kg potatoes
- ½ celeriac
- 6 carrots
- 1 stalk(s) leek
- 1 apple
- 1 pear(s)
- salt and pepper
- marjoram
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes
what is still in the vegetable basket and should be eaten
Barely cover the meat in the pot with water, bring to a boil with a little salt, and then simmer over low heat for about 1.5 hours. Remove the meat and set it aside; you’ll need it later. Pour the meat broth into a bottle, leaving just under half a liter, and set it aside. Meat broth can be used for many things. Cut all the vegetables except the leek into even-sized cubes, but don’t mix them. Gradually add the potatoes, celery, and carrots to the pot with the broth; season each with salt and pepper and a good pinch of marjoram. Bring everything to a boil and then simmer over low heat. Place the sliced leek on top. Put the lid on the pot and forget about the pot for a while. During this time, clean the meat and cut it into small cubes. When the vegetables are tender after 15-20 minutes, add the meat cubes. Stir the contents of the pot and season everything with salt and pepper. Place the roughly diced apple and pear on top and let it simmer until just warm. The fruit should retain its structure and not crumble into mush. Serve with fried black pudding or red panhas. Serve with a good mustard.
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