Summary

Ingredients

• 1 beef leg slice, approx. 800 g
• salt and pepper
• 1 marrow bone, approx. 00 g
• 3 onion (s)
• 1 bunch soup greens
• 2 tablespoons oil
• 1 bay leaf
• 6 peppercorns
• 3 juniper berries
• 1 ¾ liter meat stock, instant
• 500 g potato (s)
• 250 g carrot (s)
• 500 g savoy cabbae
• Tabasco
• 1 bunch parsley

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Instructions

1. Wash the leg slice, pat dry and rub salt and pepper all around. Wash the marrow bone and pat dry.
2. Halve the onions crosswise and fry them vigorously in a pan with the cut surfaces facing down. Clean, wash and cut the soup vegetables. Take the onions out of the pan, heat the oil in them and fry the meat on all sides. Remove. Put the soup vegetables in the frying fat, fry briefly. Add the meat, marrowbones, onions, bay leaf, peppercorns and juniper berries. Pour in the broth and simmer for 2 hours.
3. Wash and peel or clean the potatoes, carrots and savoy cabbage and cut into pieces, slices or strips. Remove the leg slice and the medullary bone from the broth. Remove the meat from the bone and cut into small pieces. Pour the broth through a sieve, remove the soup greens and bring the broth to a boil. Add the potatoes, carrots and savoy cabbage and cook for about 20 minutes. Then add the meat and season with salt, pepper and Tabasco. Serve garnished with the parsley.
4. If the meat on the leg is too fat for you, you can replace it with a piece of boiled beef.