John Myers
Beef Soup with Vegetable Garnish
The perfect beef soup with vegetable garnish recipe with a picture and simple step-by-step instructions.
- 1 piece Flat rib approx. 570 g
- 4 liter Water
- 1 tbsp Salt
- 500 g Carrots
- 500 g Celery
- 500 g Onions
- 1 Parsnip approx. 500 g
- 1 Parsley root approx. 500 g
- 1 piece Leeks approx. 150 g
- 4 Garlic cloves
- 1 Red chilli pepper
- 1 Green chilli pepper
- 1 piece Ginger about the size of a walnut
- 1 bunch Flat leaf parsley
- 2 tsp Salt
- Wash the flat ribs, pat dry with kitchen paper, add to the cold salted water (4 liters of water / 1 tablespoon of salt) and cook with the lid closed for about 2 hours. In the meantime, clean / prepare the vegetables: peel the carrots with the peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean / peel the celery, cut into slices and then into strips. Use a garnish peeler to cut out strips lengthways and cut them into pieces. Dice the cut strips very small. Peel and cut the onions into eighths. Peel the parsnip and parsley root with the peeler, quarter lengthways, cut out lengthways strips with the garnish peeler and cut into pieces. Also dice the cut strips very small. Clean and wash the leek, quarter lengthways and cut into strips. Peel the garlic cloves. Clean / core and wash the chilli peppers. Peel the ginger. Wash the parsley, shake dry and pluck the leaves off. Remove the meat from the soup, remove from the bone and dice. Put the vegetables (carrot blossoms, celery pieces, onion wedges, parsnip pieces, parsley root pieces, leek strips, chopped celery, parsnip and parsley cubes, garlic cloves, chilli peppers red + green and ginger) with the meat cubes in the broth and simmer / cook for approx. 30 minutes . Fold in the plucked parsley 5 minutes before the boil ends. Finally, season the soup with salt (here: 2 teaspoons) and serve hot.
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