This a typical Sunday soup eaten by the family when
they sit together at the table, after coming home from church. It
is both nourishing and good for you, and is packed with fresh vegetables.
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Ingredients:
- 0,5kg of beef meat on the bone
- 2x onions
- 2x parsley, 4x carrots
- half of an average sized celery
- half of an average sized kohlrabi
- half a leek
- one qurter of a little kale
- 10x whole black peppercorn
- 3 teaspoons of salt
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| Begin by cleaning the
vegetables and putting them all into a steam pot filled with
cold water. You should cut all the vegetables into cubes, or
another shape if you prefer, apart from the onions, which you
should leave whole (together with the skin).
As well as the vegetables you put the beef on the bone into
the pot, together with all the spices (i.e. the salt and the
black peppercorns).
Then let it cook on the highest temperature. When the steam pot
starts hissing, switch to the middle heat and let it cook for a
further three quarters of an hour. Then put it aside and wait until
the pressure in the steam pot falls down.
The soup is served with thin noodles, and can also be decorated
with fresh parsley leaves. | |
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