Summary

Ingredients

• 1 kg beef (ox leg slice)
• 2 tablespoons oil
• 1 ½ liter vegetable stock
• 250 g tortellini, dried
• 200 g carrot (s)
• 500 g savoy cabbae
• salt and pepper
• 1 bunch chives

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Instructions

1. Wash the meat and pat dry. Heat the oil in a saucepan and fry the meat in it. Top up with vegetable stock and cook over low heat for about 1.5 hours. After about 1 hour of cooking, add the tortellini to the broth.
2. Peel and dice the carrots. Clean and wash the savoy cabbage and cut into pieces. Add the vegetables approx. 15 minutes before the end of the cooking time.
3. Take out the leg slices and let them cool down a little. Remove the meat from the bone and dice. Heat in the soup. Season to taste with salt and pepper. Cut the chives into rolls and add to the soup. Serve hot.