Summary

Ingredients

• 500 g le slice (s)
• 500 g soup meat
• 2 onions)
• 1 teaspoon fat
• 3 liters water
• 4 tablespoon vegetable stock, instant (also stock cubes) OR:
• 4 tablespoon beef broth, instant (consommé broth, also stock cubes) instant
• 500 g Brussels sprouts
• 1 bunch soup vegetables
• 1 red pepper (s)
• 2 broccoli
• 1 kohlrabi
• 1 small cauliflower
• some pepper, freshly ground black
• some salt, (Himalayan salt)
• some Maggi, (to taste)
• some paprika, hot
• some Tabasco
• 8 sausages, (smoked meatballs)

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Instructions

1. First clean the vegetables and cut them into small cubes or florets.
2. Clean the onions and cut into rings.
3. Heat the fat in a large saucepan (I used a pressure cooker) and sear the soup meat. Then remove the meat and fry the leg slice in the remaining fat. Add the onions cut into rings and also put the soup back in. Fry for about 4 minutes.
4. Then deglaze with about 2 liters of water, close the lid and cook over a medium heat for 45 minutes.
5. After 45 minutes, open the lid (please be careful with the rapid head pot) and skim off any foam that may have formed. Remove the meat, cut it into small pieces and add it back to the broth. Remove the marrow from the bone of the leg slice and add it to the broth again.
6. Add 3 tablespoon vegetables / beef broth. Add the vegetables to the broth and cook for another 15 minutes.
7. After about 15 minutes add the last tablespoon of vegetables / beef broth and start seasoning.
8. Add salt, pepper, paprika and Tabaso to taste - we prefer it a little hotter and have plenty of seasoning with Tabasco, chilli and paprika.
9. Let the soup cool down.
10. To serve, bring the soup to the boil again (it simply tastes much better when warmed up, alternatively then add the sausages and season again.
11. Please note: DO NOT cook the sausages during the entire cooking time, as they will then leach out and lose their taste.
12. The recipe is calculated for 4 people and 2 days.