Summary

Ingredients

For the broth:

• 2 small beef leg slices
• 1 large onion (s), roughly chopped
• 1 tablespoon tomato paste
• 1 tablespoon, leveled peppercorns, coarsely crushed
• 1 teaspoon, crushed allspice grains, coarsely crushed
• 2 bay leaves, dried, rubbed
• 1 tablespoon, leveled smoked salt, natural
• 1 liter water

For the soup:

• 400 g turnip (s), finely diced
• 250 g carrot (s), finely diced
• 100 g celeriac, finely diced
• 250 g potato (s), finely diced
• 0.5 ½ bunch parsley, frizzy or smooth, finely chopped
• 1 handful celery greens, fresh, chopped
• salt
• Fat for frying

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Instructions

1. Wash the leg slices, pat dry with kitchen paper and fry on all sides in a greased roaster. Clean and fry the onion, roughly chopped. As soon as everything starts to brown slightly, add the tomato paste and caramelize. Now add the crushed and stripped spices and deglaze everything with the water. Finally stir in the smoked salt. The cooking time is about 2 1/2 hours. The meat should separate itself from the bone.
2. If necessary, remove any sand residue from the vegetables and potatoes, wash and clean thoroughly and cut into cubes of the same size.
3. Tip: Put the clean waste with the meat. This gives the broth a wonderfully spicy taste.
4. As soon as the meat is done, remove it from the roaster, cut it into cubes and park it covered. Discard the vegetable scraps.
5. In the re-greased roaster, sear the entire cube over a medium heat until it starts to brown. Then deglaze with the broth obtained and simmer gently for another 20 minutes. Finally fold in the weighed leaves and the minced meat.
6. The soup is now ready to be served.