Summary

Ingredients

• 500 g beef (boiled beef, le slice or other soup meat)
• 1 carrot (s)
• 0.25 ¼ celeriac
• 0.5 stick ½ leek
• some stalks parsley
• 40 g beef paste (e.. from Lacroix), alternatively 2 cubes beef bouillon
• 2 tablespoon, heaped vegetable broth
• 1 pack soup deposits approx. 400 g (large and small dumplings, semolina dumplings, marrow dumplings, e.g. from Settele)
• salt and pepper
• Maggi, optional

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Instructions

1. In a suitable saucepan, cover the meat with water, add 1 teaspoon salt and bring the water to a boil. Tafelspitz is perfect for soup because the fat rim on the meat gives the soup a lot of flavor! It will be removed later, so don`t worry. Cook covered over a low flame for approx. 2 hours, check the pot from time to time and if necessary refill with water if too much has boiled away. The meat should always be covered a little by the water.
2. Peel the carrots and celery. Cut carrots, celery, and leek into bite-sized pieces. After the 2 hours, when the meat is tender, put the vegetables in the saucepan and simmer for another 20 minutes.
3. Then you take the meat out of the pot and put it on a cutting board. Cut the meat into bite-sized pieces and put it back in the soup. Now you can add the soup and simmer according to the instructions on the package. We used all the varieties from the pack. Put the beef paste or beef bouillon and vegetable stock in the pot, stir and taste with salt, pepper and possibly Maggi. Finely chop the parsley and serve the soup sprinkled with parsley.
4. Good Appetite!
5. You can also serve the soup without the meat and serve the meat as the main course. Take a look at our recipe for boiled beef with buttered potatoes and horseradish sauce.