Beef Soup in Stock
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 hrs |
| Total Time | 4 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g soup meat, e.. hih rib
- 500 g beef (boiled beef)
- 4 liters water
- 3 teaspoons, leveled salt
- 3 teaspoons vegetable stock, instant
- 2 leeks
- 2 carrot (s)
- 1 celery
Print Recipe
Pin Recipe Instructions
- Bring the water with the salt and the vegetable broth (I always use homemade broth, the recipe is in the database) to a boil. Wash the meat well and dry it a little, then add it to the boiling broth and turn the stove on low.
- Now cut the leek into rings, the carrots and the celery into cubes and put everything in the pot, simmer on a low heat for 2 to 3 hours. Under no circumstances should the broth boil, this is very important because it will prevent the broth from becoming cloudy. When the meat is done, take it out of the pot, cut into cubes and set aside.
- Now rinse the glasses well hot with washing-up liquid and rinse well with hot water. Drain a little on a towel overhead.
- Now distribute the broth between the glasses and also distribute the finely chopped meat.
- I always take 1 liter glasses and get 4 glasses from this amount. I put the preserving rings in boiling water for 5 minutes, during which time I wipe the edges of the glasses dry. Then the preserving rings are placed on the jars and of course the lids on each jar. All glasses are now placed in the preserving kettle and boiled down for 60 minutes at 100 degrees.
- So you always have a good soup in the house, and if it has to be done quickly, it is ready quickly. Just pour it into a saucepan and heat it up. I also cook a few vermicelli and an egg prick, add them to the hot soup.
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