Summary

Ingredients

• 500 g beef for roastin, cut into cubes
• 250 g carrot (s), peel and cut into small cubes
• 1 leek, clean, cut in half and thinly
• 2 medium onion (s), peel and finely chop
• 750 g potato (s), peel and cut into cubes
• 0.5 ½ bunch parsley, wash and finely chop
• 1 bay leaf
• salt and pepper
• thyme
• marjoram
• 300 ml white wine
• 700 ml meat broth, strong
• Vegetable broth, granulated
• 1 cup crème fraîche or cream
• Oil, neutral

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Instructions

1. Heat the oil in a saucepan, fry the sliced beef vigorously and finally fry the onions briefly.
2. Deglaze with the white wine, add the meat stock and stir in the vegetable stock. Season with salt, pepper, marjoram and thyme.
3. Then reduce the heat and close the pot. Now let it simmer for about 45 minutes.
4. In the meantime, prepare the vegetables and potatoes.
5. First add the vegetables and let the soup simmer for another 15 minutes.
6. After this time stir in the potatoes and simmer for at least another 20 minutes.
7. Then please try and decide how long the soup should simmer.
8. The cooking time depends on the one hand on the type of potato and on the other hand on personal taste.
9. Finally stir in the creme fraiche and the parsley and season to taste.
10. If the soup is too thick, just add meat broth.