Potato soup with beef

Ingredients for 6 servings:

• 500 g potatoes, diced
• 250 g carrot(s), diced
• 250 g parsley root(s), finely diced
• 200 g leek(s), finely sliced
• 200 g shallot(s), finely diced
• ¾ bunch leaf parsley, finely chopped
• 2 m.-sized beef leg slice(s)
• 1 liter vegetable broth, homemade, see instructions
• 1 tsp peppercorns, coarsely crushed
• ½ tsp allspice berries, roughly crushed
• 1 tbsp marjoram, dried, shredded
• 2 bay leaves, dried, shredded
• n. B. Salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

a hearty soup for the cold season

As described in the list of ingredients, meticulously wash and chop the vegetables, potatoes, and shallots. Also wash the leaves, pat them dry, remove the stems, and finely chop. Cover and store the prepared ingredients for the time being. Make a broth from the clean vegetable scraps. Strain this into a pot and discard the rest. Add the shredded and crushed spices and the leg pieces to the broth, season with salt, if desired, and simmer everything for about 2.5 hours. Now strain the vegetable-beef broth through a sieve and add a little liquid to make up the required amount of one liter. Add all the finely chopped ingredients, except the leaves, to this broth and simmer gently for about 15 minutes. In the meantime, remove the meat and cut it into bite-sized pieces. Once the root vegetables are cooked until al dente, fold in the chopped parsley leaves and the minced meat. Season with salt, if desired, before serving. A crispy Vienna sausage also makes a great side dish.