Soup Meat with Vegetables

Ingredients

• 1 large onion
• 3 Carrots
• 2 stalks leek
• 150 g sugar snap peas
• 1 tsp thyme
• 1 tbsp peppercorns
• 1 bay leaf
• Salt
• 1 kg beef brisket core
• 400 g Potatoes
• 2 bunches mixed herbs
• 2 hard‑boiled eggs
• 2 tbsp olive oil
• Pepper
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel and halve the onion. In a fat‑free pot, brown the cut sides, then remove them. Clean, peel, and chop the carrots into large pieces. Wash and slice the leeks diagonally. Rinse the sugar snap peas and trim the ends. Add half of the carrots and leeks with thyme, peppercorns, bay leaf, and 1 tsp salt to the pot.

2. 2.

   Wash and pat dry the meat, add it to the pot, and fill with 2 liters of water. Bring to a slow simmer uncovered, skimming off foam. Cover and cook over very low heat for 2½ hours. Peel, wash, and add the potatoes along with the remaining vegetables 30 minutes before the cooking time ends.

3. 3.

   Remove the meat from the pot, slice it crosswise against the grain. Lift the vegetables out of the broth with a slotted spoon and place them on top of the meat, pouring some hot broth over them.

4. 4.

   Wash and finely chop the herbs. Peel and chop the eggs. Mix the herbs and oil together. Season with salt and pepper, then serve over the meat and garnish with parsley.