John Myers
Hearty Beef Soup with Soup Vegetables
The perfect hearty beef soup with soup vegetables recipe with a picture and simple step-by-step instructions.
- 500 g Chest and flat rib
- 1 Rear leg disc approx. 200 g
- 4 liter Water
- 1 tbsp Salt
- 2 Garlic cloves
- 1 piece Ginger approx. 20 g
- 1 Red chilli pepper
- 2 Bay leaves
- 5 Juniper berries
- 5 Black peppercorns
- 5 Cloves
- 2 Large carrots approx. 300 g
- 100 g Leek
- 1 piece Celery approx. 100 g
- 0,5 bunch Parsley
- 1,5 tbsp Sweet soy sauce
- 1,5 tbsp Maggi wort
- 0,5 tsp Sambal oelek
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- Wash the beef (leg slice, breast and flat rib) and put in a large saucepan with cold water (4 liters) and add salt (1 tbsp), 2 sliced onions, 2 peeled garlic cloves, 1 piece of peeled ginger / halved, 1 red chilli pepper Cleaned / cored, washed and cut in half, cook 2 bay leaves, 5 juniper berries, 5 black peppercorns and 5 cloves for about 2 hours. In the meantime, scrape the carrots with the vegetable peeler / decorating blade / vegetable blossom scraper, cut in half lengthways and cut diagonally into decorative slices (approx. 5 mm thick). Clean and wash the leek and cut into rings. Peel the celery, slice it first and then cut it diagonally into small diamonds. Wash the parsley, shake it dry, pluck it and add the parsley stalks to the soup. Remove all ingredients after approx. 2 hours, sieve the broth and add the prepared vegetables (carrot slices, celery lozenges, leek rings and plucked parsley). Remove the brown peel from the onion halves, cut the rest into small pieces and add to the soup. Remove the meat from the bones, cut into small pieces and also add to the soup. Cook everything for another 30 minutes and then top with sweet soy sauce (1.5 tbsp), Maggi seasoning (1.5 tbsp), sambal oelek (½ tsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the Season the mill (3 big pinches) vigorously and serve the soup hot.
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