:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/iGR0y-fw9G_u09EqpVtV/b137f117010a40d005f9b218abb442.jpeg "SoupMeat from Agata")
Source: Pixabay: Hans
SoupMeat from Agata
This recipe for meat soup comes from my grandmother. I've made it myself many times and it tastes delicious every time. It's a classic, hearty dish that warms and fills you up, especially on cold winter days.
Ingredients
- 1 kg Beef (for example beef brisket or neck)
- 2 carrots
- 2 Rods celery
- 2 Parsley roots
- 1 large onion
- 2 cloves of garlic
- 3 Bay leaves
- salt and pepper to taste
- 2 l water
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Directions
Wash the meat and place in a large pan of water.
My tip: It is important that the meat is completely covered with water, otherwise it will not soften properly.
In the meantime, peel the vegetables and cut them into large pieces. Put the vegetables in the pot of water and bring the mixture to the boil. Add the bay leaf, peppercorns and salt. When the water boils, reduce the heat and simmer the soup for 1.5 to 2 hours. Stir the soup occasionally.
Remove the meat from the soup and strain the stock. The meat can then be sliced and served with the soup meat.
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