Summary

Ingredients

• 500 g beef le slice (s)
• 500 g beef soup meat
• 1 bunch soup greens, chopped
• 4 cubes broth, fat
• 250 g pasta (mussels)
• 250 g reen peas (frozen)
• 4 carrots, finely chopped
• 3 spring onions, cut into rings
• 3 liters beef broth
• Savory, dried
• salt and pepper
• Herbs (garden herbs)

Print Recipe Pin Recipe

Instructions

1. Add beef leg slices, soup meat and stock cubes to the hot stock and simmer for 60 minutes. Remove the beef leg slices and the soup meat from the pot and remove the meat from the bone.
2. Cut the meat into small cubes and return to the saucepan with the soup greens, carrots and spring onions. Let the soup simmer for another 30 minutes.
3. After 10 minutes add the pasta and peas and finish cooking. Season with savory, garden herbs, salt and pepper.