Liselotte's perfect lentil soup

Ingredients for 4 servings:

• ¼ bunch soup greens
• 4 black peppercorns
• 1 tsp salt
• 250 g leg of beef, if the bone is large, use a little more
• 1 stalk(s) leek
• 1 carrot(s), large
• ¼ celeriac
• 2 potatoes, large
• 4 sausages (Mett)
• ¼ ring/s meat sausage
• Vinegar
• 125 g lentils
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

A great recipe from my mother-in-law

Broth: Place the leg of veal in 1 liter of cold water, skim off the skims, and once the broth runs clear, add the roughly chopped vegetables and the spices. Simmer for about 1 1/2 hours. Soup: Halve the leek (white part) lengthwise and cut into thin strips. Dice the celery and carrots medium-finely. Dice the potatoes medium-finely. 5. Skin and dice the bologna. Strain the finished broth. Cut the meat into small cubes and return it to the broth. Add the lentils and the Mettwurst sausages. Simmer for about 25 minutes. Add the celery, carrots, and potatoes. Simmer for another 15 minutes. Season with vinegar, pepper, and salt. My mother-in-law always cooks the lentil soup for about 12 people, so the whole family can help themselves. Cooked in a large pot, it tastes simply delicious!