Beef & Vegetable Soup
With tender pieces of beef, fresh vegetables, and a rich, warm broth, this soup is both hearty and delicious. Top it with a dollop of sour cream, grab a slice of bread, and you’ve got yourself a meal!
The broth is made from clods of shoulder meat—the most ideal cut for this soup as it is tender and juicy. The vegetables used are the classic for broths: carrots, parsley or parsnip roots, onions, and celery stalks; potatoes, peas, and green beans are used later in the soup. You can also add peppers, cauliflower, and kohlrabi (also known as German turnips)— almost any vegetables you have at hand can work!
This recipe makes about five liters of soup. Not to worry— it keeps well in a refrigerator and can be reheated many times, becoming more and more delicious with each passing day.
Ingredients:
700g (about 1.5 lbs) of beef (shoulder clod)
3 carrots
2 parsley roots
1 parsnip root
1 stalk of celery
1 onion (medium-sized)
3 potatoes (medium-sized)
150g (about 5oz) of peas (fresh or frozen)
150g (about 5oz) of green beans (fresh or frozen)
300 ml (1 ¼ cup) of tomato juice/sauce
salt (to taste)
1 tablespoon of oil (for sauteing the carrots)
1 sprig of dried thyme (optional)
Fresh lovage or celery leaves (optional, topping)
Instructions
Place the beef in 4L of water, add two teaspoons of salt, and close it with the lid. Put it on medium heat and boil for 45 minutes. Skim the top for any foam that forms. Remove the meat from heat and leave to cool. Strain the broth and move it to a new (clean) pot.
Cut the meat into cubes of about ⅓in (2cm). Set aside.
Dice the carrots, celery, parsley, parsnip, potatoes, and onions. Cut or snap the green beans into 1in (3-4cm) long pieces.
Add a tablespoon of oil to a saucepan. Add the diced carrots. Cook the carrots over low heat and stir constantly in the pan until it softens and becomes translucent
Heat the broth and add the carrots with the rest of the diced vegetables and dried thyme sprigs. Boil for 20 minutes.
Add the beef and allow it to boil for another fifteen minutes. Add salt to taste.
Finally, add the peas, potatoes, and green beans (they do not need so much time to boil.) Add the tomato juice. Let cool for ten minutes. Sprinkle lovage or celery leaves (finely chopped) and sour cream (if desired).
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