Beef Soup with Green Beans and Vegetables

Ingredients

• 1 kg soup meat (beef brisket)
• Salt
• 1 tbsp peppercorns
• 1 bay leaf
• 0.5 head of celery root
• 1 stalk lovage (cut into small pieces)
• 4 Carrots
• 200 g Green beans
• 2 parsley roots
• 1 vegetable onion
• 150 g peas (frozen)
• pepper (ground)

Instructions

1. 1.

   Place the meat in a pot with 1.5 l water and ½ tsp salt. Add the peppercorns, bay leaf, celery greens, and lovage to a tea bag, seal tightly, and add it to the pot. Heat slowly and simmer for about an hour, skimming off any foam that forms. Wash the vegetables, peel the carrots, cut them lengthwise in half, then slice into 1 cm thick rounds. Trim the beans, remove ends, pull out strings, and halve if necessary.

2. 2.

   After one hour of cooking, add the vegetables and simmer gently for another 20 minutes. Season the soup with salt and pepper to taste. Remove the meat and tea bag from the soup. Slice the meat into strips and return it to the pot. Ladle the soup into bowls and serve hot.