Pointed cabbage, potato and vegetable stew with minced beef

Ingredients for 4 servings:

• 400 g minced beef
• 400 g potatoes
• 400 g carrot(s)
• 200 g kohlrabi
• 200 g pointed cabbage
• 1.3 liters of vegetable broth
• 0.2 liters of milk
• ½ lemon(s)
• a few stalks of rosemary
• a few stalks of flat-leaf parsley
• Salt and pepper, black
• 1 tbsp paprika powder, sweet
• Nutmeg, freshly grated
• Paprika powder, hot
• 1 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

very easy preparation, warming soup

Peel the potatoes, carrots, and kohlrabi. Cut the potatoes and kohlrabi into small cubes, and slice the carrots not too thinly. Rinse the chopped vegetables in a colander with cold water. Cut the pointed cabbage into rectangular, bite-sized pieces and wash them as well. Fry the ground beef in hot oil until crispy, seasoning generously with salt, pepper, and sweet paprika. Place the vegetables in a saucepan with the vegetable stock and a few whole sprigs of rosemary and bring to a boil. Simmer the vegetables for 7 minutes over medium heat, then add the pointed cabbage and ground beef and simmer for another 3 minutes, until the potatoes are tender. Add the milk and remove the pan from the heat, covering it. Squeeze half a lemon and wash and chop the parsley. Season the soup to taste with lemon juice, freshly grated nutmeg, pepper, and paprika, and discard the rosemary. Serve the soup in bowls and garnish with parsley. A fresh baguette goes well with it.