Summary

Ingredients

• 1 ½ kg soup meat (leg slice, marrow bone)
• 1 stick / s soup greens, cleaned, sliced
• 6 carrot (s), cut into pieces
• 0.5 ½ pack noodles (soup noodles)
• 2 liters water
• 5 tablespoon vegetable stock, instant
• salt and pepper
• 1 large onion (s)
• 1 m cauliflower, cut into medium-sized florets

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Instructions

1. Put the soup meat in a large saucepan with 2-3 liters of water and 5 heaping tablespoons of broth cold. Peel the onion and add it whole to the meat. Cook for about 1 1/2 hours.
2. Then take the meat and the onion out of the pot. Chop the meat and, if necessary, the onion. Put the cauliflower in the pot and cook for 10 minutes. After 10 minutes add the carrots and soup greens and cook until al dente. Just before the end of the cooking time, add the soup noodles.
3. At the end, season again with broth, salt and pepper. Put the meat in the soup and reheat. Serve hot.