John Myers
Ingredients for 6 servings:
- 8 large potatoes
- 3 large carrots
- 3 shank(s) of beef
- 1 bunch of roots
- 1 large onion(s)
- ½ jar pickles
- salt and pepper
- Caraway seeds
- Sugar
- Allspice
- bay leaves
- peppercorns
- bacon
- butter
- Flour
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Potato stew with sweet/sour pickles
First, prepare a broth from the beef shank slices and root vegetables, along with the spices (bay leaf, peppercorns, salt, allspice). Then dice the onion and sauté, add the diced bacon and fry lightly. Add the diced potatoes and sliced carrots (a little caraway if you like) and let it simmer briefly. Then pour in the hot beef broth and simmer gently for another 5 minutes. Meanwhile, prepare a roux and add it. Add the diced gherkins, a little gherkin broth, and a pinch of sugar, and simmer gently for another 5 minutes (the potatoes and carrots shouldn’t be overcooked). Remove from the heat and add salt and pepper if desired. The soup tastes best reheated the next day.
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