John Myers
Tafelspitz Soup
The perfect tafelspitz soup recipe with a picture and simple step-by-step instructions.
- 1 medium sized Onion red
- Salt
- 2 Bay leaves
- 500 g Meat (beef, chicken, boiled beef)
- 250 g Waxy potatoes
- 1 bunch Soup greens fresh
- 1 tbsp Black peppercorns
- 4 liter Water
- Pepper
- Nutmeg
- Worcester sauce
- Cut the onion in half and toast it with the cut face down in a pan without fat until golden brown. Bring the onions, 4 liters of lightly salted water, bay leaves and peppercorns to the boil, place the meat in it and let it simmer, half covered, just below the boiling point for 2 hours.
- Peel the potatoes and dice them about 1.5 cm in size. Clean the soup greens, peel the carrots and celery and cut into pieces about 2 cm in size. Wash the leek and cut into thin rings. Add everything to the meat 25 minutes before the end of the cooking time and cook at the same time.
- Remove the meat from the broth, let it cool down a little and dice the meat. Return the meat cubes to the broth. Season with salt, pepper, nutmeg and Worcester sauce. Serve sprinkled with parsley.
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