Asian chicken and vegetable soup

Ingredients for 4 servings:

• 400 g chicken fillet(s)
• 2 m.-sized onion(s)
• 1 large carrot(s)
• 100 g celeriac
• 3 large tomatoes
• 1 tsp peppercorns, black
• 1 m.-large Chinese cabbage
• 1 medium-sized red bell pepper(s)
• 1 bunch of spring onions
• 250 g sprouts (mung bean sprouts)
• 2 tbsp oil
• 4 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat and pat dry. Peel and quarter the onions. Peel, wash, and finely chop the carrots and celery. Wash and quarter the tomatoes. Bring the meat, vegetables, peppercorns, 1 teaspoon of salt, and 1 1/2 liters of cold water to a boil. Simmer for about 20 minutes. Trim and wash the cabbage, bell peppers, and spring onions. Cut the cabbage and bell pepper into strips and the spring onions into small pieces. Wash the sprouts and drain. Pour the stock through a sieve and reserve. Remove the meat and pat dry. Heat 1 tablespoon of oil in a large pot and sauté the cabbage. Briefly sauté the bell peppers and spring onions, add the stock, bring to a boil, and simmer, covered, for about 10 minutes. Add the sprouts to the soup and cook for 1-2 minutes. Brown the meat in 1 tablespoon of hot oil in a non-stick pan, turning occasionally. Season with salt and pepper, and slice. Season the soup with soy sauce and sambal oelek and serve with chicken slices.