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Vegetable Soup with Beef

5 from 4 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 24 kcal

Ingredients
 

  • 200 g Beef
  • Soup vegetables
  • 2 Potatoes
  • 1 liter Water
  • 1 tablespoon Paprika powder
  • 1 tablespoon Vegetables

Instructions
 

  • Cook beef (e.g. roast beef or soup meat) in salted water for at least 1 1/2 hours.
  • Clean the vegetables, cut into cubes / strips / slices, remove the piece of meat from the water - also cut into pieces the size of a spoon (DO NOT throw away meat water - this is the basis of the soup) and cook everything together in the water for 20 minutes. Possibly add a little more water. (I let my soup boil for 1 1/2 hours).
  • Season to taste with the paprika powder, salt and pepper.
  • When it comes to vegetables, we always like to use French beans, carrots, potatoes, leeks and parsley roots.
  • I freeze leftover soup. If only broth is left, you have frozen and pre-portioned ice cubes for further recipes. Nobody needs stock cubes / ready-made stock.
  • We always have Noggelsche as a side dish - how to go is in my cook bar 🙂

Nutrition

Serving: 100gCalories: 24kcalCarbohydrates: 0.7gProtein: 3.8gFat: 0.7g
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Written by John Myers

Professional Chef with 25 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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