Vegetable Beef Soup

Ingredients

• 750 g lean top sirloin
• 500 g potatoes (mostly waxy)
• 500 g carrots
• 1 kohlrabi
• 250 g cauliflower florets
• 1 stalk leek
• Salt
• Pepper
• 150 g Frozen Peas
• chervil

Instructions

1. 1.

   Add the top sirloin and 2 l water to a pot and bring to a boil. Skim off foam, cover and simmer gently for 1½ hours.

2. 2.

   Peel, wash and dice the potatoes. Peel and cut carrots and kohlrabi into sticks. Rinse cauliflower florets. Clean, rinse and slice leek into rings.

3. 3.

   Remove the meat from the broth. Season the broth with salt and pepper. Add the prepared vegetables (except leek and peas) to the broth and cook for about 20 minutes. Trim fat and sinews from the meat and dice it small. Five minutes before the end of cooking add leek and peas. Finally, add the diced meat back into the soup, heat through and adjust seasoning. Sprinkle with chervil leaves before serving.