Farro Cabbage Soup with Beef

Ingredients

• 250 g farro
• Salt
• 1 l vegetable broth (or beef broth)
• 1 bay leaf
• 500 g white cabbage
• 400 g beef steak (e.g., sirloin)
• 2 tbsp Soy sauce
• 0.5 tsp Peppercorns
• 0.5 tsp Coriander seeds
• 1 tbsp Cornstarch
• 3 tbsp Rapeseed oil
• 1 red chili pepper
• a handful parsley

Instructions

1. 1.

   Cook the farro in salted water for 30 minutes. Drain and set aside.

2. 2.

   Bring the broth with the bay leaf to a boil. Wash, trim, and cut the white cabbage into bite-sized pieces. Add the farro to the broth and simmer for about 8 minutes until tender.

3. 3.

   Meanwhile, rinse the beef, pat dry, and cut into bite-sized pieces. Drizzle with soy sauce. Crush peppercorns and coriander seeds in a mortar, then mix with cornstarch and add to the meat. In a hot pan with oil, sear the meat for 1-2 minutes while stirring until golden brown. Continue cooking to desired doneness.

4. 4.

   Wash the chili pepper, trim, and slice into rings. Rinse the parsley, shake dry, pluck leaves, and roughly chop.

5. 5.

   Season the stew, serve in deep bowls, arrange the beef on top, and garnish with chili and parsley before serving.