Simply Good Ruhrpott Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 large potato (s)
- 1 bunch spring onion (s)
- 3 Mettenden
- 750 ml vegetable stock
- 100 ml cream
- 2 tablespoon butter
- 1 a few stalks parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes. Cut the spring onions into rings. Cut the beef ends into 0.5 cm thick slices.
- Melt the butter in the soup pot and briefly fry the previously chopped potatoes and spring onions. Then add the vegetable stock and chopped parsley and simmer everything for 15 minutes over medium heat. Now take a hand blender and lightly puree the soup. A few nudges are enough, as you should have a few coarse pieces of potato left over. Now add the Mettende slices and let everything stand for another 5 - 10 minutes over low heat.
- Finally add the cream, leave to stand for another 1 - 2 minutes without heat and serve hot.
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