Beef Soup

Ingredients

• 1 bundle of mirepoix vegetables
• 1 onion
• 1 Garlic clove
• 800 g beef (e.g., shoulder)
• 2 Bay leaves
• 0.5 tsp Peppercorns
• 3 cloves of nutmeg
• Salt
• pepper (ground)
• 150 g Carrots
• 150 g kohlrabi
• 150 g potatoes
• 0.5 stalk of leek
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash, clean and roughly dice the mirepoix vegetables. Peel and dice the onion and garlic. Add them with the beef to a pot, pour in cold water (about 1.2 l) and bring to a boil once. Skim off the foam that forms. Add bay leaves, peppercorns and nutmeg, then simmer gently for 1½–2 hours.

2. 2.

   Remove the meat and strain the broth through a fine sieve. Season with salt and pepper.

3. 3.

   Wash, peel, clean and dice carrots, kohlrabi and potatoes. Slice the leek lengthwise, rinse, clean and cut into thin rings. Add the vegetables to the beef broth and simmer for 15–20 minutes.

4. 4.

   Cut the meat into small pieces and let it warm in the broth for 5 minutes. Finally taste, stir in parsley, then serve on soup bowls.