Beef soup in the slow cooker

Ingredients for 4 servings:

• 1 kg soup meat, boneless and not too fatty
• 1 onion(s)
• 2 bunch soup greens, peeled, washed and roughly chopped
• 1 package of spice(s) for sauerbraten
• ½ tsp marjoram, shredded
• 1 bay leaf
• 3 cloves
• ½ tsp caraway seeds, whole
• 2 liters of vegetable broth
• 2 tbsp soy sauce
• 1 n. B. Pepper, from the mill
• Salt
• 1 clove(s) garlic, peeled and halved
• ½ tsp Stevia
• 1 bag of baking peas

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

a hearty broth with meat and baked peas

Allow the soup meat to warm to room temperature and cut into roughly palm-sized pieces, as this is easier to handle. Peel the onion and fry it in a dry pan on the cut sides; it should already be slightly blackened. Add the cleaned and chopped soup vegetables to the slow cooker, along with the onion. Wash the parsley from the soup vegetables and add it too. Simply add all ingredients (except the baking peas) to the slow cooker and set it to automatic for 6 hours or HIGH for 1 hour and LOW for 5 hours. After the cooking time, remove the meat and let it cool slightly. Meanwhile, strain the soup through a fine-mesh sieve, squeezing out the vegetables. Then strain it through the fine-mesh sieve a second time, but line the sieve with cheesecloth. If you don’t mind small particles suspended in the soup—which also add flavor—remaining in the soup, you can skip the second sieve run. Season the soup again with salt and pepper and cut the meat into bite-sized pieces. If there’s a fat cap, remove it first. Return everything to the slow cooker to keep warm, or place it in a tureen for serving. Place the baking peas in a bowl and serve with the soup, allowing everyone to help themselves to as many as they like. This is a very popular winter dish for us because it’s nice and warming.