John Myers
Contents
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Ingredients
Beef soup with vegetables:
- 800 g Beef soup meat
- 2 150 g onions
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 4 liter Water
- 1 tbsp Salt
- 400 g Carrots
- 1 piece Celery approx. 200 g / cleaned approx. 150 g
- 1 piece Leek approx. 200 g / cleaned approx. 150 g
- 1 Cup Plucked parsley
- 0,5 tsp Sambal oelek
Sausage tray:
- 2 Fine Silesian sausages à 125 g
- 1 Egg
- 6 tbsp Breadcrumbs
- 2 big pinches Nutmeg
Instructions
Beef soup with vegetables:
- Pour 4 liters of water into a large, tall saucepan. The soup meat (800 g), 2 unpeeled onions, peeled 2 garlic cloves, peeled 1 piece of ginger walnut-sized and add 1 tablespoon of salted water and cook for about 5 hours. Repeatedly remove the resulting foam with a ladle. In the meantime, prepare the vegetables. To do this, peel the carrots, halve them lengthways and cut them diagonally into slices. Clean and slice the celery and cut the slices first into strips and then into small diamonds. Clean the leek, wash carefully, halve lengthways and cut into rings / strips. Wash the parsley, shake dry and pluck. After 5 hours, remove the meat, onions, garlic cloves and ginger. Remove the hard outer shell from the onion and cut the rest into small pieces. Also chop the garlic cloves and ginger into small pieces. Remove the fat from the meat and cut / chop everything. Add the vegetables (carrot slices, celery lozenges, leek rings / strips and plucked parsley), the finely chopped meat and vegetables (onion, garlic and ginger) and 1/2 teaspoon sambal oelek to the soup and cook for another hour.
Sausage tray:
- Mix the sausage roast with an egg, breadcrumbs (6 tbsp) and nutmeg (2 big pinches). Shape small balls (approx. 35 pieces) with moistened hands and add to the soup for the last half hour.
Tip:
- The soup is very easy to freeze in advance.
