John Myers
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Strong Meat Soup …
The perfect strong meat soup … recipe with a picture and simple step-by-step instructions.
For the meat soup:
- 1 kg Beef soup breast and leg slice
- 2 teaspoon Salt
- 2 teaspoon Black pepper from the mill
- 1 dry roasted Onion
Also:
- 1 packet Soup vegetables
- 1 Fresh root parsley
- 250 g Cut soup noodles
to taste:
- 1 bunch Chopped parsley
- 1 bunch Freshly grated nutmeg
- For the strong soup, put the meat in boiling water and bring to the boil briefly. then season with salt and pepper. Add a sliced dry roasted onion and immediately reduce the heat. From now on the broth may no longer “boil”, it may only “simmer” in the open pot until the meat has softened. I like to do this preparation step the day before the stew is supposed to be served.
- Cut the meat into small cubes and set aside. Clean the soup vegetables and the parsley root and also cut into cubes (or the leek into slices). Cook the noodles separately in lightly salted water – they usually only take 4 to 6 minutes (according to the instructions on the package) and then pour them into a sieve.
- Bring the strong meat broth to the boil and cook the vegetables in it “on point” so that the nice fresh taste is retained. That means: the root vegetables for a maximum of 12 to 15 minutes – the leek only about 10 minutes.
- Stir the noodles into the soup, season slightly if necessary, because the noodles absorb a lot of the seasoning and season with a trace of freshly grated nutmeg and chopped parsley before serving. Good Appetite!
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