John Myers
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Ingredients
- 60 L Water
- 500 g Vegetable stock powder - homemade-
- 100 g Black pepper
- 100 g Coarse salt
- 1 Nutmeg -freshly grated-
- 3 kg Jerky meat - smoked pork belly - finely diced
- 2 kg Pork belly -chopped-
- 1 kg Diced beef
- 10 Beef sausage - diced-
- 2 kg Celery bulbs roughly diced
- 1 kg Sliced celery
- 1 kg Halved leek lengthways and cut
- 400 g Lovage freshly cut - with stalk
- 5 Kohlrabi, diced
- 1 kg Diced carrots
- 5 Parsley root - diced-
- 3 kg Potatoes finely diced - solid boiling-
- 2 kg Peas green fresh
- 1 kg Bush beans green fresh -chopped-
- 1 kg Cauliflower fresh
- 5 Free range eggs
- 500 g Sifted flour
- 3 tbsp Olive oil
- 150 g Freshly chopped chives
Instructions
- Yes, what can I say, 100 liters of stew is a lot, but the more ingredients, the more substantial. I had the honorable task of designing a meal for our KiGa that everyone liked. In any case, the guests from near and far were enthusiastic, the proceeds confirmed us.
- So the kettle, see the picture, is my old "sausage kettle" that I used when slaughtering. So we cook: first fill in about 60 liters of water, heat it up. Leave out the dried meat in a large pan and put it in the kettle, boil the beef and pork belly in the kettle as well, skim off any foam that may develop with a skimmer. Then little by little, add the potatoes, carrots, celery, parsley root, celery, kohlrabi beans, peas and cauliflower to the cauldron, simmer all over a low heat. well, about 2 hours. During this time, make a pasta dough from the eggs, flour and olive oil, then pluck it into small dumplings and add to the soup. Now season with the vegetable stock, pepper, mucat nut and salt. Add the leek, maggi (lovage), parsley and chive rolls about 10 minutes before consumption, then just let it steep.
Nutrition
Serving: 100gCalories: 10kcalCarbohydrates: 1.3gProtein: 0.7gFat: 0.2g
