Beef and vegetable soup

Ingredients for 4 servings:

• 500 g beef from the rump
• 200 g soup noodles
• 500 ml beef stock
• 250 ml water
• 1 large onion(s), white
• 250 g savoy cabbage
• 250 g celery
• 250 g Brussels sprouts
• ½ bunch parsley
• 1 can saffron
• 6 allspice berries
• 6 cardamom pods
• 2 bay leaves
• some salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Wash the beef, pat dry, and cut into small cubes. Peel the onion and cut into coarse strips. Trim and wash the Brussels sprouts, and cut the stalks. Wash, trim, and roughly slice the savoy cabbage. Peel, trim, wash, and cut the celery into small cubes. Wash the parsley, spin dry, and roughly chop the leaves. Sear the beef on all sides in a large pot with hot olive oil. Add the onions to the meat and sauté for another 2 minutes. Add the vegetables, saffron, allspice, cardamom, and bay leaves, except for the savoy cabbage, and sauté briefly. Deglaze with the beef stock and water, and bring to a boil. Simmer the soup for about 15 minutes, then add the savoy cabbage and soup noodles and simmer for another 10 minutes, until the noodles are tender. One minute before the end of the cooking time, remove the bay leaves, allspice, and cardamom from the soup. Stir in half of the parsley, season with salt and pepper, and let it simmer briefly. Serve the soup in bowls, sprinkle with the remaining parsley, and serve hot.