Beef Soup
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251The soup is served with liver or semolina dumplings.
recipe,photo-recipe,carrots,parsley,beef foreleg,Meat soup,Gluten-Free,Lactose-Free
Meat soup
Ingredients
Ingredients
| beef foreleg | 1.1 900 | lb kcal | 500 | grams | |
| carrots | 8.75 113 | oz kcal | 250 | grams | |
| celery | 1.75 25 | oz kcal | 50 | grams | |
| kohlrabi | 3.5 29 | oz kcal | 100 | grams | |
| onion | 2.75 36 | oz kcal | 80 | grams | |
| parsley | 8.75 158 | oz kcal | 250 | grams | |
| potatoes | 7 184 | oz kcal | 200 | grams | |
| salt | 2 0 | tsp kcal | 2 | teaspoon | |
| water | 2.65 0 | quart kcal | 2500 | milliliters |
Recipe
1.
carrots 8.75 oz (250 g) • parsley 8.75 oz (250 g) • onion 2.75 oz (80 g) • potatoes 7 oz (200 g) • kohlrabi 3.5 oz (100 g) • celery 1.75 oz (50 g) • beef foreleg 1.1 lb (500 g)
Clean the vegetables, wash and put them uncutted in the pot. Add washed meat.
2.
water 2.65 quart (2500 ml) • salt 2 tsp
Pour cold water in the pot, add salt and bring to a boil by slowly heating (so that the soup does not change the colour). Reduce the heat and cook for about 1,5 hours. Cover the pot partially so that steam can run and the soup does not boil. From the beginning take a spoonful of foam from the surface of the soup - condensed blood from the meat.
3.
After cooking, strain the soup through a sieve. Cut vegetables and meat.
Bon appetit!
