Last Recipes




Number of persons
For the beef broth:

500 g beef scoter

1 marrow bone

2.5 l of water

1 bouquet garni (1 sprig of thyme, 1 bay leaf, 1 sprig of parsley)

2 onions

2 carrots

1 celery heart

2 tomatoes

For the soup:

4 tablespoons of heavy cream

2 tomatoes

500 g beetroot

1 turnip

1 celeriac

2 potatoes

200 g of cabbage

2 leeks

2 cloves of garlic

2 tablespoons butter

2 tablespoons vinegar

1/2 teaspoon sugar

1 lemon



Total Time: 3h50
Preparation time: 50 min
Cooking time: 3 hours
Ingredients (Serves 4):
Preparation of the beef broth:
Peel the carrots and tomatoes (after boiling them so that the skin comes off more easily). Put the beef, bone and cold water in a pot. Bring to a boil. Skim.
Add the onions cut in 4, the vegetables in pieces and the bouquet garni.
Add salt.
Cook for about 1h30 until the meat is tender.
Preparation of the soup:
Boil the tomatoes to peel them. Peel the beetroot, turnip and celeriac.
Chop them into large pieces.
Peel the potatoes and dice them. Slice the cabbage. Cut the leeks into small pieces.
Crush the garlic and fry it in a large pan with the butter. Add the beets, celeriac, turnip, tomatoes, vinegar and sugar.
Moisten with stock. Cover. Simmer for 1 hour.
In the rest of the boiling broth, add the cabbage and potatoes. Cook uncovered until the potatoes are tender. Add these vegetables and the broth to the beet soup.
Add the beef in small pieces. Season with pepper. Add salt if necessary. Continue cooking for about 1/2 hour over medium heat.
Serve with the cream with a little lemon juice added and presented separately.
Feast yourselves! Da svidania.

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