Summary

Ingredients

• 700 g beef le slice (s)
• 2 tablespoon rapeseed oil
• 1 ½ liters hot water
• 1 bunch soup greens without parsley, roughly chopped
• 1 medium onion (s), with skin
• 60 g carrot (s), peeled and cut into strips as thin as a match
• 1 small leek stick (s), sliced
• 60 g celeriac, peeled and cut into match-thin strips
• 60 g parsley root (s), peeled. cut into match-thin strips
• Salt and pepper, black, from the mill
• 1 bunch parsley, smooth, chopped

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Instructions

1. Heat the rapeseed oil in a large saucepan and sear the beef thigh slice on both sides. Pour in the water, season with salt, add the soup greens and onions, bring to the boil and cook covered over a low heat for approx. 2.5 hours.
2. Then remove the meat and cut it into bite-sized pieces. Pour the broth through a hair sieve. Add the carrot strips, leek, celery strips and parsley root strips to the broth and cook for approx. 5 minutes until al dente. Season with salt and pepper and stir in the parsley.
3. Tip: Semolina dumplings taste particularly good as a filler.