Autumn Stew across Garden
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 liters vegetable stock
- 250 g soup meat, streaky
- 2 potato (s), waxy
- 3 carrot (s)
- 1 onion (s)
- 0.25 ¼ head savoy cabbage
- 0.25 ¼ tuber / n celery
- 1 leek
- 125 g soup noodles
- some parsley, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to a boil, add the piece of soup meat and simmer for about 1 hour. Take out the meat of the soup, remove the fat, cut the lean parts into pieces and return to the vegetable stock. Now add the vegetables in the order of the cooking time, so first the roughly diced onion, the peeled and diced potatoes and celery, and the cleaned and sliced carrots. While the soup is simmering for about 30 minutes, cut the savoy cabbage into strips, put the leek in rings and add the soup noodles about 15 minutes before the end of the cooking time. Season the stew with salt and pepper and sprinkle with chopped parsley
- If you still have summer vegetables in the frozen food, you can also add peas, sliced zucchini and green beans (French beans). If you like, you can of course also cook sausages or Viennese.
- Across the garden results in a stew in which the wooden spoon stays. If you like it more soupy, simply take more vegetable stock.
- All information is only approximate and depends on what the garden has to offer!
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