Green bean soup with beef

Ingredients for 6 servings:

• 2 shin(s) or other soup meat
• 1 stalk(s) leek, cut into large pieces
• 2 carrots, halved
• 3 peppercorns
• 3 juniper berries
• 3 grains of allspice
• 2 bay leaves
• 1 onion(s), unpeeled, halved
• 2 ½ liters of water
• 1 kg beans (bush beans or runner beans)
• 6 medium-sized potatoes, peeled and diced
• 2 sprigs savory, or 2 tsp dried savory
• salt and pepper
• Nutmeg (freshly grated)
• 1 cup sour cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with sour cream

Place the halved onion, cut-side down, in the soup pot and roast over high heat until darkened – this will give the soup a golden yellow color. Pour in 2.5-3 liters of water. Rinse the beef under cold water and add it to the pot along with the vegetables and spices. Let the soup simmer over low heat for 2.5 hours. Season with salt. In the meantime, wash and trim the beans, and shred them into thin strips (my grandmother had a machine called a “bean shredding machine,” which is now available again. With a sharp knife and a little practice, this is quick and easy). When the soup is ready, remove the beef, remove it from the bone, and cut it into bite-sized pieces. Strain the broth through a sieve (this removes spices and any bone fragments), discarding the vegetables. Add the beans, potatoes, and savory to the soup, bring to a boil, and cook for about 8 to 10 minutes until tender. Season with salt, pepper, and, most importantly, season with salt and pepper. Season with nutmeg. Add the meat and serve the soup separately with sour cream. Serve the soup with a spoonful of sour cream, a little vinegar, and, if desired, a dash of Maggi. For a more substantial dish, fry some bacon fat in a pan and fry diced onions. Add the fat and onion to the soup at the end. Not for weight loss, but very tasty.