John Myers
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Beef Soup with Vegetables …
The perfect beef soup with vegetables … recipe with a picture and simple step-by-step instructions.
For the meat soup:
- 450 g Beef – ladder piece
- 0,5 Onion
- 2 teaspoon Salt
- 0,5 teaspoon Seasoned pepper
- 2 Pinches Chilli flakes
- Boiling water
Aside from that:
- 2 tablespoon Oil
- 0,5 Diced onion
- 3 small Carrots
- 1 kl. piece From the celery
- 6 leaves From white cabbage
- 2 teaspoon Caraway seeds
- 1 greater Kohlrabi fresh
- 200 g French beans fresh
- 1 kl. pole Leek
- 1 teaspoon Savory
- 1 bunch Parsely
- Kohlrabi leaves
- Put the meat with half an unpeeled onion in a saucepan and pour boiling water over it until the meat is completely covered, season with salt, seasoned pepper and chilli flakes and let it simmer uncovered on low heat for about 60 to 90 minutes.
- Then remove the bones, dice the meat and set aside, pour the stock through a sieve and degrease if necessary.
- I like to prepare such broths the day before and put them in the fridge overnight. The next morning, the fat can be easily lifted off because it has cooled and floated on the broth as a solid mass.
- Clean the vegetables and cut them into small pieces suitable for soup: the carrots and leeks in slices, celery in cubes, kohlrabi in pencils and the beans in 4 cm pieces – parsley and the tender green of the kohlrabi are very finely chopped. Remove the thick central rib from the cabbage and cut the rest into strips.
- So, after the preparations we start with the preparation: sweat the onion cubes in the heated oil until translucent, add the carrots and celery and sauté briefly, then add the white cabbage with the caraway seeds and fill up with the meat stock until everything is covered. Let simmer for about 5 minutes.
- After this time, add the kohlrabi, beans, savory and leek and top up with the broth. Put a lid on and simmer gently for 10 to 15 minutes. The vegetables should still retain a light bite, which is why a cooking test is recommended.
- Heat the meat in the finished soup, fold in the chopped parsley and kohlrabi leaves, season again and serve with a few slices of baguette.
- For us it was a fresh onion baguette from the baker – and that went wonderfully with the delicious vegetable pot.
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