John Myers
Contents
show
Vegetable Soup Cooked Down Heartily
The perfect vegetable soup cooked down heartily recipe with a picture and simple step-by-step instructions.
Insert for the soup
- Leeks / leeks
- Carrots
- Beans
- Hokaido (recycling of leftovers)
- Butcher’S onion
- Parsley
- Soup meat approx. 350 grams
Spices
- Freshly cut lovage
- Pepper and salt
- Lard salt
- Freshly grated nutmeg
saturation
- Chickpeas (leftover from the pack)
- Red lentils (leftover from the pack)
- Yellow peas (leftover from the pack)
- Potato freshly peeled
- Vegetable broth (from the glass)
- Lemon vinegar
for the special freshness
- Vine tomatoes
for the aha effect
- Mettwurst
- Chilli pepper
- Chopped onion
- This vegetable soup is so easy to make – it is almost embarrassing 🙂 We start to soak the legumes and potatoes, which are cut into cubes, in hot vegetable broth and lemon vinegar the day before. It goes on the next morning!
- All vegetables are cut to size according to taste and cooked with the soup meat for 30 minutes in 1 liter of water. Then they take out the meat and cut it into bite-sized pieces. Remove 3 soup ladles from the water – we will need it later for the sausages. What do we do with the soup meat = back to the vegetables.
- Now pour the soaked legumes and potatoes through a sieve (the stock is used for the sausages) and add them to the vegetables. Now all the spices except the chilli go into the soup. Cover the saucepan and let the soup simmer for 30 minutes.
- During this time, cut the sausages into slices. The chilli in fine pieces and the onion in cubes. Then add to the sausages in a pan. Fry it once (without fat) and pour in the previously collected liquids. Dice tomatoes and let simmer for 15 minutes.
- The soup should now be ready – and you only add the separately cooked sausages with the tomatoes. Season to taste and serve on plates. Personally, I think yes – a vegetable soup comes with a pot on the table 🙂 because then it is ready to hand if you want to have a second look 🙂
Facebook Comments