Summary

Ingredients

• 1 ½ kg beef brisket
• 1 bay leaf
• some carnation
• some allspice grains
• salt and pepper
• nutmeg
• 1 large onion (s)
• 2 cloves garlic)
• 3 carrot (s)
• 0.25 ¼ celery
• 1 leek stick (s)
• 1 parsnip (s)
• 250 g rice
• Maggi
• Chives rolls

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Instructions

1. Place the meat in a large stock pot with 3 liters of cold water. When I cook, it creates a brown foam, which I skim off. Now I add the spices, the diced onion and garlic cloves and turn the stove down so that my soup boils weakly.
2. After about 2.5 hours I take the meat out, put the remaining chopped vegetables and the rice in the pot and cook the soup for another 30 minutes. In the meantime, I remove the fat from my meat, cut it into cubes and give it it back to the soup.
3. I add a dash of Maggi and chives rolls on the plate.