Summary

Ingredients

• 4 liters water
• 500 g beef le slice (s)
• 500 g beef soup meat
• 1 bunch soup vegetables
• 200 g Brussels sprouts
• 2 kohlrabi
• 3 leeks
• 3 piece (s) onion (s)
• salt

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Instructions

1. Braise the leg slices, soup meat and sliced onions in a saucepan.
2. Then add water and the roughly chopped soup vegetables.
3. Let the soup simmer on a low flame for two hours (be sure to keep the cooking time!).
4. After the cooking time, remove the meat from the pot, parry the meat (separate the meat from bones, fat and tendons) and set aside only the remaining lean meat, cut into small pieces. The meat waste can be gone or used as you like.
5. Pour the soup through a sieve into a second tof and throw away the cooked soup vegetables or use them for other purposes.
6. Now add the rest of the vegetables - cleaned and cut into small pieces - as well as the meat, salt to your own taste and cook again on a low flame for about 30 minutes (varies from stove to stove) until the vegetables are firm to the bite.
7. This recipe works wonders for colds and flu-like infections.