Leek Stew, Low in Fat
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 2 hrs 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 650 g beef soup meat, on the bone, not too fat
- 2 liters cold water
- 1 teaspoon salt
- 4 teaspoons vegetable stock, instant
- 4 small potatoes
- 2 carrot (s)
- 750 g leek (approx. 3 sticks)
Print Recipe
Pin Recipe Instructions
- Put the soup meat with 1 teaspoon salt and 4 teaspoons instant vegetable stock in 2 liters of cold water. Bring to the boil, reduce the temperature and simmer for about 2 hours.
- When the meat is tender, remove it. Loosen the bone and cut the meat into bite-sized pieces. Put back in the broth.
- Peel the potatoes and carrots and cut into small pieces or slices. Then put it in the saucepan and let it simmer until it is firm to the bite.
- In the meantime, cut the leek lengthways approx. To the middle (this is the best way to clean it). Then wash and cut into slices. Pour into the pot, bring to the boil and then simmer for about 15-20 minutes.
- Best to prepare in the evening. Then warm up the next day, the soup tastes even better.
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