Summary

Ingredients

• 2 leg disk (s)
• 1 bunch soup vegetables
• 1 large onion (s)
• 1 head cauliflower
• 2 kohlrabi
• 1 bag beans (bush beans) 500 g
• 1 small pointed cabbage
• 1 bunch spring onion (s)
• 1 bunch carrot (s)
• 2 large sweet potatoes
• 4 large potato (s)
• 1 packet bacon in strips (double )
• 500 g mushrooms, brown
• sea salt
• pepper, black
• Soup seasoning
• Paprika powder, hot as rose

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Instructions

1. Boil the leg slices in 2 liters of water with the addition of 2 teaspoons of salt, depending on size, for 2 - 2 1/2 hours until they are fluffy. Remove leg pads and set aside.
2. Soup vegetables, i. d. Usually carrots, leeks and celeriac, cut into small pieces. Halve and slice the onion and add to the vegetables. Braise everything well in a saucepan and then deglaze with 1 1/2 liters of water. Now bring the stewed vegetables to the boil and simmer for another 15 minutes. Then drain the stock through a sieve and keep the stock
3. Sear the bacon strips in an appropriately sized cauldron until they are nicely browned. Then add the meat stock and the vegetable stock. Simmer the diced sweet potatoes and potatoes for about 10 minutes. Now the vegetables are added: cauliflower in small florets - kohlrabi in small sticks - green beans in 2 - 3 cm sections - pointed cabbage halved or quartered and cut into strips - spring onions cut into rolls - carrots cut in half or quartered into slices. Pour approx. 1 - 1 1/2 liters of water and bring everything to the boil again and simmer for another 10 minutes.
4. During this time, lightly fry the sliced, halved mushrooms in butter and set aside. When the cooking time is over, leave the kettle on the hot plate.
5. Remove about 3 - 4 soup ladles, puree in a suitable container with the magic wand and add to the soup again. Also add the mushrooms and the leg slices. Season to taste at the end.