Hearty Vegetable Stew with Meat

Ingredients

• 400 g soup meat (e.g., breast)
• 1 EL plant oil
• 1 kg beef bones
• 2 slices veal shank
• 200 g smoked pork belly
• 1 bay leaf
• 1 TL peppercorns
• 1 TL juniper berries
• 400 g Teltower turnips
• 1 stalk leek
• 2 carrots
• 250 g waxy potatoes
• 250 g savoy cabbage
• Salt
• pepper (ground)
• 2 smoked sausages

Instructions

1. 1.

   Rinse the soup meat and pat dry. In a large pot, brown it all over in hot oil. Pour in about 1.5 l cold water and bring to a boil. Add the bones, veal shank slices, and pork belly after rinsing; simmer for roughly 2.5 hours on low heat, skimming foam as needed. Add more water if necessary. After about 1.5 hours, add the bay leaf, peppercorns, and juniper berries.

2. 2.

   Wash, peel or trim the turnips, leeks, carrots, potatoes, and savoy cabbage. Cut the turnips, cabbage, and potatoes into pieces; slice the carrots and leeks.

3. 3.

   Remove the meat and bones from the soup and strain it through a fine sieve. Season the broth with salt and pepper, then add the prepared vegetables. Let simmer gently for about 10 minutes. Meanwhile, cut the meat into large chunks and return them along with the sausages to the pot. Heat through, taste, and serve.