Hearty Vegetable Soup with Debrecziner
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g sausae, (Debrecziner or Mettenden)
- 1 tablespoon oil
- 1 onion (s)
- 400 g potato (s)
- 200 g carrot (s)
- 1 ½ liter beef broth
- 500 g soup veetables, mixed, frozen
- 1 tablespoon ajvar, hot
- 2 spring onion (s)
- some Worcestershire sauce
- Pepper salt
- lovage, allspice, ground
- Marjoram, thyme, savory, rubbed
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cut the debrecziner into bite-sized pieces or cut the beef ends into slices. Peel and dice the onion and potatoes, peel the carrots and cut into slices.
- Fry the Debrecziner / Mettenden in oil in a stock pot. Then add the onion cubes and let them turn to glass. Then add the potatoes and carrots and stew the whole thing over a low heat for about 5-10 minutes. Then fill up with the beef stock and bring to the boil. Add the frozen soup vegetables and the ajvar and cook gently for 10-15 minutes.
- Wash the spring onions, cut into thin rings and add in between meals. Finally, season the soup with the Worcestershire sauce, pepper and salt and season to taste with lovage, allspice and marjoram. Before serving, sprinkle the soup on the plates with chopped parsley.
- I cook the beef broth 1 to 2 days in advance from bones, soup meat, soup greens etc. (there are also nice recipes for it here in the CK). In a pinch, you can also use ready-made beef or vegetable stock or instant broth if you want it to be particularly quick.
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