Carrot stew

Ingredients for 6 servings:

• 1 kg carrot(s)
• 1 m.-large kohlrabi
• 1 bunch of soup greens (root vegetables)
• 6 m.-sized potatoes, mainly waxy
• 500 g soup meat or beef
• 2 m.-sized onion(s)
• marjoram
• 3 grains of allspice
• 1 liter of broth, fat or water
• salt and pepper
• some chervil
• some lard
• 1 bay leaf
• Parsley for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

simple

First, prepare the soup vegetables. Trim the carrots and celery, halve the leek again, and peel and halve the onion. Wash the meat and pat it dry. Melt the lard in a large pot and briefly brown the meat and vegetables. Then add about 1 liter of water or broth, add the allspice and bay leaf, and simmer over medium heat until the meat is tender. If you want the soup to be a little thicker or creamier, cook a potato with it. Once cooked, mash it with a carrot until it forms a puree and add the carrot back to the stew. Remove the cooked meat and cut into pieces. Skim off and discard the root vegetables. Return the chopped meat to the pot, add the chopped carrots, kohlrabi, and potatoes, marjoram, and chervil, and simmer for another 20 minutes over medium heat. Season to taste with salt and pepper. Depending on your taste, you can also use less salt and instead add lovage and sage (use the latter sparingly, as its aroma develops more during cooking). Garnish with parsley.