Supă de legume cu carne de vită

Cook beef (e.g. roast beef or soup meat) in salted water for at least 1 1/2 hours.

Clean the vegetables, cut into cubes / strips / slices, remove the piece of meat from the water - also cut into pieces the size of a spoon (DO NOT throw away meat water - this is the basis of the soup) and cook everything together in the water for 20 minutes. Possibly add a little more water. (I let my soup boil for 1 1/2 hours).

Season to taste with the paprika powder, salt and pepper.

When it comes to vegetables, we always like to use French beans, carrots, potatoes, leeks and parsley roots.

I freeze leftover soup. If only broth is left, you have frozen and pre-portioned ice cubes for further recipes. Nobody needs stock cubes / ready-made stock.

We always have Noggelsche as a side dish - how to go is in my cook bar 🙂