Beef and Brussels Sprout Soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 beef leg slice(s) or soup meat
• 1 bay leaf
• salt and pepper
• 1 bunch of soup vegetables
• 500 g potatoes, waxy
• 500 g Brussels sprouts (frozen is ok)
• 1 tbsp oregano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Peel and roughly dice the onion. Add the leg of pork or the soup meat with the diced onion and the bay leaf to 2 liters of cold water and bring to a boil. Skim off the white foam, season with salt and pepper, and let it simmer gently for about 1.5 hours. Trim or peel the soup vegetables and potatoes and dice them. Trim the Brussels sprouts (not necessary if frozen) and add them to the meat along with the soup vegetables and potatoes. Let them simmer for another 30 minutes. Remove the leg of pork and the bay leaf. Dice the meat and return it to the soup. Season to taste with salt, pepper, and oregano.