Green Bean Meat Pot

Peel the onion & garlic and chop finely. Peel and slice the potatoes. Cut off the ends of the beans, clean and cut into bite-sized pieces. (In order not to have to cut the ends of each bean individually, take a handful and shape like the Mikado sticks, then cut all of them at once, cut 2-3 times depending on the size of the beans and then you have cut off the tips; )))

Heat some sunflower oil and lightly sweat the onion and garlic cubes. Add the potato slices and sweat a little. A little salt & pepper and then pour the hot vegetable stock. Let the whole simmer gently for 10 minutes and then add the beans with the savory and simmer covered until the beans are soft (about 10 minutes).

In the meantime, cut the meat into bite-sized cubes and season very lightly with pepper.

Heat a pan and fry the bacon crosswise, remove and keep warm. In the same pan, sear the meat on all sides and keep it warm. Dissolve the roast set with a little water and then add it to the soup together with the meat and let it steep for a short time.

Now quickly rub the peel of the lime, then squeeze half the fruit. Now we briefly whip up the sour cream, add the lemon peel and season with lemon juice to taste.

Finely cut a few fresh rosemary needles. Season the soup with a little Worcester sauce.

Put the finished soup in a soup cup, add the bacon cubes and sprinkle with the rosemary needles and serve with the lemon sour cream and now ..... enjoy your meal .....

Basic recipe for my "grainy vegetable broth"