Winter vegetable soup

Ingredients for 10 servings:

• 2 shin(s)
• 1 bunch of soup vegetables
• 1 large onion(s)
• 1 head of cauliflower
• 2 m.-large kohlrabi
• 1 bag of beans (runner beans) 500 g
• 1 small pointed cabbage
• 1 bunch of spring onions
• 1 bunch of carrots
• 2 large sweet potatoes
• 4 large potatoes
• 1 package of bacon cut into strips (double package)
• 500 g mushrooms, brown
• n. B. Sea salt and pepper, black
• n. B. Soup seasoning
• e.g. Paprika powder, hot

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 4 hours 30 minutes

Cook the leg pieces in 2 liters of water, adding 2 heaped teaspoons of salt, for 2 – 2 1/2 hours, depending on the size, until fluffy and tender. Remove the leg pieces and set aside. Chop the soup vegetables, usually carrots, leeks and celeriac. Halve and slice the onion and add to the vegetables. Braise everything well in a pot and then deglaze with 1 1/2 liters of water. Bring the braised vegetables to the boil and simmer for a further 15 minutes. Then strain the stock through a sieve and reserve the broth. In a suitably large pot, fry/fat the bacon strips until they are nicely browned. Then add the meat broth and vegetable broth. Simmer the diced sweet potatoes and potatoes in this for about 10 minutes. Now add the vegetables: cauliflower in small florets – kohlrabi in small sticks – runner beans in 2-3 cm sections – pointed cabbage halved or quartered and cut into strips – spring onions cut into small rolls – carrots halved or quartered and sliced. Add approx. 1-1 1/2 liters of water, bring everything back to a boil, and simmer for another 10 minutes. During this time, lightly fry the sliced ​​and halved mushrooms in butter and set aside. Once the cooking time is over, leave the pot on the hot plate. Remove about 3-4 ladles, puree them in a suitable container with a hand blender, and return them to the soup. Also add the mushrooms and leg pieces. Season to taste.