John Myers
Beef Power Soup
The perfect beef power soup recipe with a picture and simple step-by-step instructions.
- 2 Front leg slices approx. 950 g
- 4 Marrow bone approx. 800 g
- 5 liter Water
- 2 Large onions approx. 200 g
- 1 bunch Soup vegetables approx. 600 g (carrots, celery, leek and parsley)
- 1 tbsp Salt
- 3 tbsp Maggi wort
- 1 tbsp Sweet soy sauce
- Peel the onions. Wash the front leg slices and marrowbones, place in a large saucepan with 5 liters of salted water (1 tablespoon of salt) and cook with the whole onions for about 2.5 hours. In the meantime, clean the vegetables: peel the carrots with the peeler, cut in half lengthways and cut diagonally into pieces. Clean the celery, first cut into slices and then into small diamonds. Clean the leek, wash it well and cut into rings. Wash the parsley, shake dry and pluck. After 2 hours add the prepared vegetables. Finally, remove the meat and bones with a ladle. Loosen the meat, cut it and put it back in the soup. Now season the soup with Maggi seasoning (3 tbsp) and sweet soy sauce (1 tbsp) and serve hot. You can also freeze the soup in advance.
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