Asian Beef Soup with Vegetables

Ingredients

• 750 ml veal stock
• 1 stalk lemongrass
• 50 g ginger
• 3 kaffir lime leaves
• 1 Lime
• 1 bay leaf
• 2 tbsp Soy sauce
• 500 g boiled beef (Tafelspitz)
• 2 small zucchini
• 2 carrots
• 100 g young white cabbage
• 2 Garlic cloves
• 1 tbsp chives sprigs
• chives for garnish
• coriander greens for sprinkling

Instructions

1. 1.

   Mix the veal stock with 250 ml water and heat. Clean the lemongrass and cut into pieces. Peel the ginger and slice. Score the kaffir lime leaves. Wash the lime hot and slice the rind. Add lemongrass, ginger, lime leaves and slices, and bay leaf to the hot stock, season with soy sauce, and bring to a boil. Add the beef and simmer covered for about 1 hour 15 minutes until it remains slightly pink inside.

2. 2.

   Meanwhile prepare the vegetables: wash the zucchini and shave thinly lengthwise. Peel the carrots and shave thinly as well. Separate the cabbage into individual leaves, remove thick strips, and cut the leaves into 1 cm wide ribbons. Peel the garlic and slice thinly.

3. 3.

   Remove the beef from the broth and let it rest briefly. Strain the broth through a sieve, catch it, and bring to a boil again. Add the cabbage and carrot ribbons and simmer gently for about 4 minutes, then add the zucchini strips and garlic and cook everything another 3 minutes. Slice the beef very thinly and add it to the soup. Sprinkle with chives sprigs and serve garnished with chive stems and coriander greens.