Hearty bean stew à la garten-gerd

Ingredients for 4 servings:

• 1 kg bush beans, without strings
• 500 g potato(s), waxy
• 500 g beef leg slice(s)
• 2 smoked Mettwurst
• 100 g smoked bacon, streaky, diced
• 1 leek(s)
• 1 large onion(s)
• ¼ celeriac
• 3 m.-large carrot(s)
• ¼ head of cauliflower
• 1 bunch lovage
• 1 tbsp savory, shredded
• 1 bay leaf
• Salt and pepper, from the mill

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 40 minutes

Rinse the leg of shank under cold running water and boil in a large pot, cover with salted water, seasoned with bay leaf and pepper, for about 1 hour. Remove the skim from the boiling water occasionally. In the meantime, trim the ends of the beans and cut the beans into pieces about 3 cm long. Then wash them in a sieve. Peel the potatoes, onion, carrots and celery and dice them. Clean the leek and cut into rings. Clean the cauliflower and cut it into florets. Cut the mettwurst into slices about 1 cm thick. Remove the meat after about 1 hour and let it cool. Add the beans, onion, carrots, celery, leeks, cauliflower and mettwurst to the broth with the savory and lovage, add water to make about 2 liters, bring to a boil and cook for a further 20 minutes, stirring occasionally. Fry the bacon cubes in a small pot, lightly brown them and add them as well. Remove bones and fat from the meat, cut into cubes, and add to the soup. Season the soup with salt and pepper. Finally, add the potatoes and simmer for another 20-30 minutes. Remove the lovage and bay leaf before serving.