John Myers
Soups: My Summer Stew for Whole Clan
The perfect soups: my summer stew for whole clan recipe with a picture and simple step-by-step instructions.
- 60 liter Water
- 500 g Vegetable stock powder – homemade-
- 100 g Black pepper
- 100 g Coarse salt
- 1 piece Nutmeg -freshly grated-
- 3 kilogram Jerky meat – smoked pork belly – finely diced
- 2 kilogram Pork belly -chopped-
- 1 kilogram Diced beef
- 10 piece Beef sausage – diced-
- 2 kilogram Celery bulbs roughly diced
- 1 kilogram Sliced celery
- 1 kilogram Halved leek lengthways and cut
- 400 g Lovage freshly cut – with stalk
- 5 piece Kohlrabi – diced-
- 1 kilogram Diced carrots
- 5 piece Parsley root – diced-
- 3 kilogram Potatoes finely diced – solid boiling-
- 2 kilogram Peas green fresh
- 1 kilogram Bush beans green fresh -chopped-
- 1 kilogram Cauliflower fresh
- 5 piece Free range eggs
- 500 g Sifted flour
- 3 tablespoon Olive oil
- 150 g Freshly chopped chives
- 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.
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