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Vegetable Stew À La Heiko

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 26 kcal

Ingredients
 

  • 300 g Beef soup meat
  • 250 g Brussels sprouts fresh
  • 1 small Savoy cabbage head
  • 3 Carrots
  • 750 g Potatoes
  • 1 can Green beans
  • 2 pack Soup vegetables
  • 2 tbsp Tomato paste concentrated three times
  • 2 Ham sausages
  • 2,5 L Water
  • Clarified butter
  • Salt, pepper from the mill
  • 1 tsp Oregano
  • 1 tsp Marjoram

Instructions
 

  • Heat the butter lard in a saucepan and fry the halved onions well on the flat side. Now fry the meat on both sides and add the water. Now let the whole thing simmer for 2.5 hours on a low heat. In between, remove the foam again and again. Now clean the soup vegetables and cut into large pieces and add to the soup after 30 minutes.
  • Peel the potato and cut it into small cubes. Peel the carrots and cut into thin slices. Clean the Brussels sprouts. Wash the savoy cabbage and cut into bite-sized pieces. Drain the beans and cut into small strips.
  • After the cooking time, pour the soup through a sieve. Cut the meat into small cubes and add to the soup. Now add the potatoes, carrots, Brussels sprouts, beans and the savoy cabbage and cook for another 30 minutes on a low heat. Season with salt, pepper from the mill, marjoram and oregano. Stir the tomato paste into the soup. Cut the ham sausages into slices and add them to the soup to cook.
  • Now arrange on a plate and enjoy. Bon Appetit.

Nutrition

Serving: 100gCalories: 26kcalCarbohydrates: 3.4gProtein: 2.4gFat: 0.2g
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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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