Chica's beef soup with lots of vegetables

Ingredients for 4 servings:

• 800 g beef, suitable are high rib (slightly fatter) or boiled beef (rather lean)
• 5 bones (meat bones)
• 2 marrow bones, as desired
• 2 carrots
• 1 stalk(s) leek, small
• ¼ celeriac
• ½ bunch parsley
• 1 large onion(s) (with skin)
• 1 tsp peppercorns
• 2 carnations
• 3 grains of allspice
• 3 juniper berries
• 300 g carrot(s), diced
• 300 g kohlrabi, diced
• 200 g potatoes, diced
• 3 handfuls of peas, frozen
• noodles (soup noodles)
• Salt
• Pepper, from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Boil the bones with a little water and drain completely. Halve the onion, trim the leek, and cut into 2 to 3 pieces. Peel the carrots and halve them crosswise. Trim the celery and cut into 2 to 3 pieces. Place the meat, bones, vegetables, and spices in the pressure cooker. Pour in 1 liter of water. Close the pot, bring to a boil, and simmer on the second ring for 60 minutes. Release steam as directed, then open. Meanwhile, cook the diced vegetables separately for about 10 minutes. Add the peas at the end and heat briefly. Cook the soup noodles according to the package instructions. Remove the meat from the broth and tear into pieces. Strain the soup through a sieve, season with salt and pepper. Add the vegetables. Serve with extra noodles, otherwise they’ll be too soft. This soup is our elixir for flu, an upset stomach, or just because. My dad said it was “the best soup in the world.”