John Myers
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Vegetables – Meat – Soup
The perfect vegetables – meat – soup recipe with a picture and simple step-by-step instructions.
Vegetables – meat – soup
- 1 pole Leeks
- 250 g Red-Skinned potatoes
- 2 Carrots
- 150 g Brussels sprouts
- 1 tbsp Rapeseed oil
- 450 ml Water, hot
- 1 tsp *Gemüsesalz aus Resten
- 300 g Smoked pork loin, boneless
- Gourmet pepper
- 1 tsp Mustard
- 1 tsp Parsley
Vegetables – meat – soup
To cut
- Clean, wash and slice the leek / leek. Peel, wash and dice red-skinned potatoes. Wash Brussels sprouts, cut off the stalk and remove the outer leaves. Wash, peel and slice the carrots.
Steaming & cooking
- Take a saucepan and heat the rapeseed oil in it. Add the leek / leek rings & carrot slices, sauté. Then add the potatoes, Brussels sprouts, hot water, * vegetable salt. Bring to the boil and simmer for about 20 minutes.
Dice & cook
- Cut the Kasseler into slices and then dice. After simmering, add the diced meat and continue cooking for a few minutes. Season to taste with gourmet pepper & mustard.
Serve
- Chop fresh parsley. Then take two deep plates and fill them with the vegetable – meat – soup. Sprinkle with chopped parsley and serve immediately.
- * Link: vegetable salt made from leftovers
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