Summary

Ingredients

• 1 can beans, white
• 250 g beef brisket
• 3 carrot (s)
• 2 onions)
• 0.25 piece ¼ (s) celeriac, roughly diced
• 1 leek stick (s), roughly cut into rings
• 0.5 ½ white cabbage, cut into fine strips
• 400 g potato (s), cut into cubes
• 150 g bacon
• 1 bay leaf
• 2 sprigs marjoram
• 4 allspice grains
• 4 black peppercorns
• salt and pepper
• sugar
• some parsley, finely chopped
• 2 tablespoon butter

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Instructions

1. Bring the meat to the boil in plenty of water with 1 roughly chopped carrot, the celery, leek, marjoram, bay leaf, allspice, peppercorns and a peeled, halved onion. Simmer with the lid closed for approx. 1 hour at medium temperature. Remove the meat and set it aside. Pass the broth through a sieve.
2. Fry the bacon in a large saucepan with the second chopped onion in the butter, then add the white cabbage and braise it, then add the beef broth. Add the potato cubes and the two remaining carrots (diced or sliced) and cook in the broth for about 15 minutes.
3. Meanwhile, cut the meat into cubes.
4. Strain the white beans and add to the soup with the meat cubes. Heat everything again and season with pepper, salt and sugar. Add fresh parsley and serve.