John Myers
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Vegetable Soup Querbeet with Strong Base
The perfect vegetable soup querbeet with strong base recipe with a picture and simple step-by-step instructions.
- 500 g Soup bones
- 3 piece Onions
- 3 liter Water
- 1 disc Fresh celery
- 4 Stalk From the green of the celery
- 8 piece Juniper berries
- 5 piece Bay leaves
- 15 piece Black peppercorns
- 1 good tsp Salt
- 1 good tsp Sweet paprika
- 400 g Peas Tk-Ware
- 1 piece Carrot, about 100 gr.
- 1 piece Kohlrabi fresh, approx. 100 gr.
- 1 piece Tomato, about 100 gr.
- 1 piece Parsley root, about 60 gr.
- 3 piece Potatoes, about 150 gr.
- 1 piece Leek, about 100 gr.
- 1 Handful Sugar snap
- 400 g Juniper bacon, smoked
- 1 tl Lovage
- Chives for the garnish
- Salt
- Black pepper from the mill
- Nutmeg
for the broth
- Remove the loose outer skin and root mustache from the onion and then cut in half. Cut off the greens from the celery and wash, chop a little. Wash the soup bones with cold water and dry them with crepe. Clean the thick celery slice and cut it into small pieces.
- Heat a large saucepan and put the onion halves in with the cut side down and fry them very spicy without fat, then deglaze with the water. Add the soup bones with the greens, add the celery pieces, bay leaves, peppercorns, juniper grains as well as salt and paprika powder and let simmer on a low heat for about 2 1/2 hours. (skim off the foam a little in between)
for the “Querbeet”
- In between, peel the potatoes, carrot and parsley root and cut into small pieces. Clean, halve and finely chop the leek. Peel the tomato, cut out the stalk and cut into pieces. Cut off the ends of the snow peas and cut into small pieces. Cut off the rind from the juniper belly, cut out the cartilage and then cut into bite-sized pieces.
- After the cooking time, pour the broth through a fine sieve and collect the broth. If there are still foam residues, filter through a cloth again.
- Put on the broth, add all the vegetables and the lovage … also the rind … and simmer on a low flame until the vegetables are just bite. Then fish out the rind. Add salt & pepper & nutmeg to the finished soup to taste.
- Finely chop some fresh chives for the garnish.
- Put the finished soup in a soup cup and sprinkle with chives ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
if it was sunday then …..
- First she put a fresh egg yolk in each plate, rubbed some nutmeg over it and whisked it with a little broth and then scooped the boiling hot broth over it so that the egg yolk gave nice “flakes” …
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