Swede Soup

FOREWORD

1. At the end of the year I proposed a project in the forum and announced that in 2020 I will focus more on cooking the KB recipes (without picture). With this 1st recipe from 2009, which I modified and re-cooked by me in 2020 (documented with corresponding pictures), I am now starting the “Nachgekocht project”. I will upload one of these – my pictures (of the finished dish) to the original recipe – so that this also has a 1st recipe picture. Cooking at home is very inspiring and also expands my menu many times over. The whole thing is also fun – at least for me, because you shop much more carefully and read the recipe even more carefully. So let’s go!

Prepare the turnip soup

1. I start by cooking the meat for the soup in a sufficiently large saucepan. For this I use clarified butter and let it get really nice and hot. Then sear the meat on all sides and deglaze with vegetable broth from my KB = vegetable broth (standard) >>>> or water. Put the lid on the saucepan and let the meat simmer.
2. Now the ingredients listed for the soup are peeled; washed; Mouth and cut as desired. Then add to the saucepan with the meat and again fill up with vegetable stock (or water) until everything is covered. Put the lid on and cook for 30 minutes. Now take the meat out of the soup and add salt and pepper.
3. The soup meat is cut into bite-sized pieces (cubes) and then comes back into the pot with the rest. Bring to the boil again briefly and serve.

TIP

1. I very often put the onion in whole – so with the peel, as it adds flavor to the soup. Simply remove the first layer of the protective shell; wash and quarter. Then into the rest. If you like, you can now add parsley and chilli.
2. Original recipe modified in 2020 ***** The original recipe can be called up in the chat about the Nachgekocht project 2020.

Bon appetit and culinary greetings your Biggi ♥