Colorful Vegetable Soup According To Bärbel
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g beef (breast), with bone, or soup meat
- 2 liters water
- 1 bunch soup greens
- 1 leek
- 750 g potato (s)
- 750 g veetables (carrots, frozen peas, kohlrabi)
- 500 g sausae
- salt
- Beef broth, grained
- pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Cook the meat in lightly salted water and with a little beef stock almost cooked (approx. 1.5 hours). Then add the chopped carrots, kohlrabi and soup greens and cover and simmer gently. After 10 minutes add the frozen peas and bring to the boil. Add the sliced leek and simmer for another 5 minutes.
- At the same time, cook the potatoes cut into cubes in an extra saucepan, drain, add to the soup and stir in.
- When the meat is done, remove it from the pot. Cut the lean meat into small cubes and add to the soup again. Season the soup with pepper, salt and beef broth to taste. Then add the chopped sausages and the parsley and stir.
- Let it steep for a maximum of 5 minutes and then apply.
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