Rice Vegetable Soup

Ingredients

• 3 tbsp mustard (extra hot)
• 3 stalks marjoram
• 1 onion
• 600 g lean beef brisket
• 2 cloves mace
• 2 Bay leaves
• 6 peppercorns
• Salt
• 500 g carrots
• 300 g leeks (1 stalk)
• 125 g natural whole grain rice
• Pepper

Instructions

1. 1.

   In a soup pot, stir 2.5 l water with the mustard and bring to a boil.

2. 2.

   Meanwhile wash marjoram, peel and quarter the onion.

3. 3.

   Rinse the meat and pat dry. Add it with the onion, 2 stalks marjoram, mace, bay leaves, peppercorns and 1 tsp salt to the pot. Cover and simmer on low heat for an additional 1½ hours, skimming off any rising gray foam in between.

4. 4.

   Meanwhile wash carrots, trim, peel and cut diagonally into 1 cm thick slices. Trim leeks, wash and cut diagonally into about 3 cm long pieces.

5. 5.

   After 1½ hours lift the meat from the pot and place on a plate. Strain the mustard broth through a fine sieve into a bowl. Measure out 1.5 l and return to the pot.

6. 6.

   Return the meat to the pot. Add carrots and rice and bring everything to a boil. Cover and let it gently simmer on low heat for about 10 minutes.

7. 7.

   Add leeks and cook for another 10 minutes, until the rice is just cooked.

8. 8.

   Remove the meat, trim any excess fat and slice thinly.

9. 9.

   Season the soup with pepper and a little salt. Serve with the sliced meat, garnish with remaining marjoram and enjoy.