John Myers
Soups & Stews: Fine Turnip Stew …
The perfect soups & stews: fine turnip stew … recipe with a picture and simple step-by-step instructions.
- 750 g Beef for cooking
- 1 size Turnip (turnip) fresh
- 1 bunch Parsley crispy fresh
- 1 pack Soup greens fresh
- 1 pack Frozen soup vegetables
- 5 medium sized Firmly boiling potatoes
- 1 tsp Salt
- 1 tsp Vegetable broth powder
- 1 tsp Caraway seeds
- 1 Msp Black pepper from the mill
Preparation:
- Clean the soup greens (celery, carrots, leeks), wash and cut into cubes, pieces and leek into rings. Peel and wash the swede and cut into sticks or cubes. Rinse the parsley, shake dry and chop finely. Peel the potatoes, wash them, also cut them into cubes and put them in cold water so that they are completely covered.
- Rinse the beef with cold water and pat dry. Place the meat in a large saucepan, cover with cold water, add 1 teaspoon of salt and bring to a boil. Turn down the temperature and cook the beef. Remove from the broth and set aside.
- Stir the vegetable stock powder into the meat stock and add the prepared vegetables. Add the frozen soup vegetables, the diced swede and the chopped parsley, season with caraway seeds and pepper and simmer slowly. The vegetables shouldn’t cook too soft. Just before the end of the cooking time, add the potato cubes and finish cooking.
- Put the meat back in the soup, season again with salt, pepper and possibly vegetable stock powder and bring to the boil briefly.
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