Beef soup with vegetables à la Gabi

Ingredients for 4 servings:

• 700 g beef leg slice(s)
• 2 tbsp rapeseed oil
• 1 ½ liters of hot water
• 1 bunch of soup greens without parsley, roughly chopped
• 1 m.-sized onion(s), with skin
• 60 g carrot(s), peeled, cut into matchstick-thin strips
• 1 small leek(s), sliced
• 60 g celeriac, peeled, cut into matchstick-thin strips
• 60 g parsley root(s), peeled, cut into matchstick-thin strips
• Salt and pepper, black, from the mill
• 1 bunch parsley, flat, chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 2 hours 35 minutes; Total time approx. 3 hours 10 minutes

Heat the rapeseed oil in a large pot and sear the beef shank on both sides. Pour in the water, season with salt, add the vegetables and onion, bring to a boil, and simmer, covered, for about 2.5 hours. Then remove the meat and cut into bite-sized pieces. Strain the broth through a fine sieve. Add the carrot strips, leek, celery strips, and parsley root strips to the broth and cook for about 5 minutes until al dente. Season with salt and pepper and stir in the parsley. Tip: Semolina dumplings are particularly delicious as a garnish.