Beef soup Ina's style

Ingredients for 4 servings:

• 300 g meat, cooked meat, soup meat or similar.
• 1 onion(s)
• 1 bunch of soup vegetables of your choice, e.g. carrots, beets, celery – or whatever you have on hand
• 2 beef bones
• 2 cubes of soup seasoning
• some peppercorns
• Salt
• oil
• 1 bay leaf

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

with vegetables

First of all, I should say that all quantities are only guidelines. You can use more or less meat, more or fewer bones, etc. Bring about 2 liters of water to a boil in a pot or kettle. Heat a little oil in a large pot and fry the coarsely chopped vegetables, bones, and onion for a while. Then pour in the boiling water and add 2 teaspoons of salt, the bay leaf, and the peppercorns. Once the soup is boiling, add the meat whole. The meat must be completely covered with water. Add the stock cubes and simmer with the lid on for about 1.5 hours over low heat. Remove the meat, strain the soup through a sieve, and return the finely chopped meat to the soup. Discard the overcooked vegetables, or perhaps someone in the family might like them. Or you can leave them in the soup. The delicious beef soup can then be refined with white bread or soup noodles, fritters, liver dumplings or even with “new” vegetables.