John Myers
Soup: Winter Vegetable Soup
The perfect soup: winter vegetable soup recipe with a picture and simple step-by-step instructions.
- 800 g Soup meat, here from Galloway beef
- 600 g Turnip
- 0,5 Red pepper
- 2 Carrots
- 0,5 pole Leek
- 1 pole Celery
- 3 cm Grated ginger
- 4 Potatoes
- Caraway seeds, to your own taste
- 4 Pinches Pimento
- 1 pinch Sugar
- 0,5 Tl Salt
- 3 turns of pepper from the mill
- 1 Onion
- 2 Bay leaves
- Bring the soup meat with 2 bay leaves and the onion to a boil. Add the salt as well. It cooks in about 50 minutes.
- Clean and cut all the vegetables. In terms of time, start with the turnip. It has the longest cooking time. I cut the turnip into cubes and added it to the meat after about 40 minutes. Add all the spices. Let the other vegetables cook with them, depending on the cooking time, i.e. the carrots, potatoes, celery, leek, ginger, and peppers first.
- When the meat is done, take it out and cut it, remove any fat – or, as in my case, give it to the dogs. To taste. That’s it. A warm soup is ready.
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