Beef and Vegetable Soup

Ingredients

• 1 onion
• 1.5 l water
• 700 g beef
• 1 bundle soup greens
• 3 meat bones
• 8 peppercorns
• Salt
• 1 bundle carrots
• 1 knollensellerie (celery root)
• 250 g starchy potatoes
• 1 Zucchini
• 1 Cauliflower
• 1 savoy cabbage
• 1 stalk leek
• 1 bundle parsley

Instructions

1. 1.

   Halve the onion with the skin on and brown the cut surfaces in a pot without fat. Add water. Wash the beef, clean and chop the soup greens. Combine with the meat, bones, and peppercorns in the soup. Bring to a boil and skim off the rising foam. Season the soup with salt and simmer uncovered over low heat for 1½ hours.

2. 2.

   Meanwhile peel and dice carrots, celery root, and potatoes. Wash the zucchini, halve it and slice into rounds. Break cauliflower into florets, cut savoy cabbage into 1 cm wide strips. Wash the leek and cut into rings.

3. 3.

   Remove the meat and bones with a skimmer, strain the broth through a sieve, return to the pot and reduce to about 1 l. Add the vegetables to the broth and cook over medium heat for 25 minutes. Wash the parsley, shake dry, and finely chop. Separate the meat from the bones, cube it, and mix with the parsley into the vegetable soup.