in Soup Recipes

Vegetable soup

updated

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Ingredients for 8 servings:

  • 1 m.-large turnip(s)
  • 1 parsley root(s)
  • 1 bunch of parsley
  • 2 liters of water
  • 4 cubes of beef broth
  • 1 kg soup meat (e.g. from the cross rib)
  • ½ kg potatoes, waxy

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

East Prussian Wrukensuppe, also called turnip soup

Boil the beef in about 2 liters of water for about 2.5 hours. In the meantime, peel the turnip and potatoes and cut into 1 cm cubes. Peel the parsley root and cut into 5 mm cubes. Remove the beef from the soup and set aside. Add the turnip, potatoes, and parsley root to the boiling broth and simmer over low heat for about 30 minutes. Add the beef broth (about 4 cubes). Dice the beef, remove any fat, and add to the soup. Finely chop the parsley and stir it into the soup just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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