John Myers
Ingredients for 8 servings:
- 4 liters of water
- 500 g beef leg slice(s)
- 500 g beef soup meat
- 1 bunch of soup vegetables
- 200 g Brussels sprouts
- 2 kohlrabi
- 3 leeks
- 3 onions
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours
Healthy soup – my remedy for colds and flu
Brown the leg pieces, soup meat, and sliced onions in a pot. Brown the soup on all sides. Then add water and the roughly chopped soup vegetables. Simmer the soup on low heat for two hours (be sure to adhere to the cooking time!). After the cooking time, remove the meat from the pot, trim the meat (separate the meat from bones, fat, and tendons), and set aside only the remaining lean meat in small pieces. The meat scraps can be discarded or used as desired. Pour the soup through a sieve into a second pot and discard the overcooked soup vegetables or use them for another purpose. Now add the remaining vegetables—cleaned and chopped in the meantime—and the meat, season with salt to taste, and continue to simmer on low heat for about 30 minutes (this varies from stove to stove), until the vegetables are tender but still firm to the bite. This recipe works wonders for colds and flu-like infections.
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