Beck Potato Soup with Fresh Chanterelles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 ½ kg potato (s)
- 1 bunch carrot (s), fresh
- 1 bunch soup greens
- 1 celery root
- 1 leek
- 3 medium onion (s)
- 2 shallot (s)
- 300 g chanterelles, fresh
- 800 g rib (s), thick from pork
- 300 g beef le slice (s)
- 150 g bacon, lean, diced
- 1 tablespoon butter
- some stalks dill
- marjoram
- Salt and pepper, whiter from the mill
- Bay leaf
- pimento
- 1 bunch parsley
- 1 cup sour cream
Print Recipe
Pin Recipe Instructions
- Put the thick rib and the beef leg slice in cold water with soup greens, onions, bay leaf, allspice, marjoram and salt. Bring everything to the boil briefly and then simmer on a low flame for 1.5 hours.
- Peel the potatoes, carrots and celery and cut into 1 cm cubes. Divide, wash and slice the leek.
- When the meat is done, remove it and let it cool down. Put the potatoes and vegetables in the broth, let everything boil up together. In the meantime, wash and clean the chanterelles. Add half of the chanterelles to the soup and simmer everything together for half an hour.
- Remove the meat from the bones, cut into cubes and add to the soup. Season to taste with salt and pepper. Sauté the rest of the chanterelles in butter with the diced shallots and lean bacon, sauté with salt, white pepper from the mill and dill tips.
- Put the soup on a plate and put the freshly fried chanterelles on top. To top it off, add a teaspoon of sour cream and sprinkle with freshly chopped parsley.
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