Veal Vegetable Stew

Ingredients

• 600 g veal (stew meat, from the breast)
• 2 Bay leaves
• 3 allspice berries
• Salt
• 200 g potatoes
• 200 g carrots
• 200 g Kohlrabi
• 100 g broccoli
• 1 yellow zucchini
• pepper (ground)
• 0.5 bunch dill

Instructions

1. 1.

   Wash and pat dry the veal, then bring it to a boil in 1.5 l water with the spices and a good pinch of salt. Simmer over medium heat for 1‑1½ hours. Remove the meat, drain well, and set aside.

2. 2.

   Strain the broth through a sieve into a new pot. Peel and wash the potatoes, carrots, and kohlrabi; slice the carrots thinly, cut the potatoes and kohlrabi into bite-sized pieces. Clean the broccoli and break into florets. Wash, trim, and slice the zucchini thinly. Return the broth to a boil, add the vegetables, season with salt and pepper, and simmer over medium heat for about 15 minutes.

3. 3.

   Meanwhile, wash, dry, shake off excess water, and finely chop the dill. Dice the cooked veal, return it to the soup, and warm through. Taste the stew, ladle into individual bowls, sprinkle with dill, and serve.