Beef soup in stock

Ingredients for 1 servings:

• 500 g soup meat, e.g. high rib
• 500 g beef (boiled beef)
• 4 liters of water
• 3 tsp, leveled salt
• 3 tsp vegetable broth, instant
• 2 stalk(s) leeks
• 2 carrots
• 1 celery

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 30 minutes

Bring the water, salt, and vegetable stock (I always use homemade stock; the recipe is in the database) to a boil. Wash the meat thoroughly and dry it slightly, then add it to the boiling stock and reduce the heat to low. Now cut the leek into rings, dice the carrots and celery, and add everything to the pot. Let it simmer on low heat for 2 to 3 hours. Do not allow the stock to boil; this is very important, as it prevents it from becoming cloudy. When the meat is cooked, remove it from the pot, dice it, and set aside. Rinse the jars thoroughly with hot soapy water. Let them drain slightly on a towel upside down. Divide the stock among the jars and divide the chopped meat among them. I always use 1-liter jars and get 4 jars from this amount. I place the preserving rings in boiling water for 5 minutes, and during this time, wipe the rims of the jars thoroughly dry. Then the preserving rings go on the jars and, of course, the lids go on each jar. All the jars are then placed in the preserving kettle and boiled at 100 degrees Celsius for 60 minutes. This way, you always have a good soup in the house, and if you’re in a hurry, it’s ready in no time. Simply pour it into a pot and heat it up. I also cook some vermicelli and an egg custard and add them to the hot soup.