John Myers
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Colorful Beef Soup with Asparagus
The perfect colorful beef soup with asparagus recipe with a picture and simple step-by-step instructions.
Beef soup
- 520 g Boneless beef soup
- 490 g Beef meatbones
- 1,5 liter Water cold
- 1 tsp Baking soda
- 1 tsp Sweet paprika
- 1 tsp Sea salt from the mill
- 1 tsp Black pepper from the mill
- 1 bunch Soup greens fresh
- 3 piece Young lovage branches
Soup insert
- 150 g 0,5 St. Fleischtomate frisch
- 200 g Waxy potatoes
- 200 g Sliced beef
- 250 g Fresh white asparagus, Beelitz
- 200 g Fresh green asparagus, Beelitz
- 2 Pinches Sugar
- 2 piece Small bunch of carrots
- 100 g 3 St. Snackpaprika rot, gelb, orange
- 1 tbsp Young lovage fresh, cut
beef broth
- Rinse the soup meat and bones, drain them, put them in a suitable saucepan, cover with the water, bring to the boil and add the baking soda to the boiling water. Skim thoroughly, minimize the heat and simmer with the lid on for approx. 60 minutes. Clean the soup greens, cut in half, rinse and drain. Cut the lovage fresh from the herb patch, rinse and drain. Add the spices, soup greens and lovage to the soup and simmer for another 30 minutes with the lid on. Remove the meat, bones, soup greens and lovage sprigs from the soup.
Soup insert
- While the broth is boiling, peel and dice the potatoes and add them to water. Skin / peel and core the tomato and dice the meat. Cut off the lower white end of the green asparagus, peel the lower third. Cut off white asparagus 2 cm at the bottom and peel the stalks. Cut the asparagus diagonally into bite-sized pieces. Cut the bunch of carrots on both sides, peel and cut into slices. Remove the bell pepper core, cut into strips and dice. Rinse the lovage, spin dry, pluck the leaves and cut into small pieces. Rinse and drain asparagus, carrots and peppers. Add the potatoes and tomatoes to the clear soup and simmer (cover) for 10 minutes. Parry the cooled meat and bones, cut part of the meat into bite-sized pieces and add to the soup. Use the rest of the soup meat for a beef salad. Then add the asparagus, carrots and peppers to the soup and simmer for another 12 minutes until firm to the bite (cover). Season again to taste.
Serving
- Arrange the soup decoratively on preheated soup plates, top with the cut lovage leaves and enjoy.
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