Race Driver Soup Sailor Style

Bring the water with 4 teaspoons of instant beef broth to the boil and add the beef. Cook the meat for about 80 minutes and remove, let cool. Chop the soup greens and wash. Peel and chop the onion and garlic. Dice the tomatoes. Add all ingredients to the beef stock and simmer for 30 minutes on low heat.

Shape the meat into small balls (preferably with hygiene gloves) and add to the fresh soup for 5 to 10 minutes. Fill a soup plate and garnish with fresh herbs. Good Appetite

The term racing driver soup: I have been going to sea since I was 15. 16 years in fishing and now 14 years in tugboat. Since I was always the youngest, I always had to cook. In the cold and uncomfortable months of the year, I always had beef lish soup on the stove - a welcome snack in the cold season in the rough North Sea. The soup was always stretched and refilled with new ingredients. Some soups lasted up to 4 days and were stretched up to 5 liters. The ingredients were always fresh, just left over from other meals because it was always available at any time of the day or night. Like the mechanics at the Formula 1 pit stop, o)