Jerusalem artichoke root vegetable soup

Ingredients for 6 servings:

• 250 g Jerusalem artichoke
• 500 g potatoes
• 1 large parsnip(s)
• 1 root(s) (parsley root)
• 1 kohlrabi
• 4 carrots, red and yellow, if available
• ¼ celery
• 1 stalk(s) leek
• 1 vegetable onion(s)
• 1 bunch parsley, finely chopped
• Parsley, stems, chopped
• 750 g soup meat (rib roast)
• Bone
• some oil
• possibly turmeric
• salt and pepper
• possibly broth, instant

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

The night before, I simmer the bones and broth in a pressure cooker with the leek, parsnip, carrot, an onion, and the parsley stalks for an hour. If the broth is to be used as a garnish, it should only be cooked for half an hour, so remove it in time. Let it cool, and skim off the fat the next morning. Finally, clean and chop the vegetables. I always fry the carrots in a little oil, then add the chopped onion, meat broth (if necessary, dilute with 1 tablespoon of instant vegetable broth), and another half to 1 liter of water, gradually adding all the other prepared vegetables, finally the potatoes and Jerusalem artichokes. After half an hour, the vegetables should be tender. A little turmeric colors the soup, and at the very end, you can add salt to taste, a little pepper, or something hotter, also to taste. Add the broth last.