Boiling meat with bacon beans and boiled potatoes

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Rinse meat and bones, dab dry. Halve onion with skin and fry in a pan without fat for about 5 minutes on the cut surface until dark. Clean or peel the soup greens, wash and cut into large pieces.

2. 2

   For a clear broth cover meat and bones in a large pot with water, bring to the boil briefly and drain. Wash meat and bones first hot and then cold. Put them back into the pot and add 3 l of water. Add onion, bay leaf, cloves, 2 teaspoons salt and peppercorns, bring to the boil and then simmer at medium to low heat for about 2 1⁄2 hours. From time to time, skim off the resulting foam (turbidity) with a skimmer. Add the soup greens approx. 45 minutes before the end of cooking time.

3. 3

   Peel and wash the potatoes, cover and cook in boiling salted water for about 20 minutes. Remove meat from the stock. Season stock with nutmeg and pour through a fine sieve. For the dumpling soup measure about 1 l, for the Krautkrapfen about 150 ml. Cut the meat open and keep warm in the remaining stock.

4. 4

   Put the frozen beans in boiling salted water, bring to the boil and cook for about 8 minutes. Dice bacon. Heat oil in a pan. Fry the bacon in it until crispy. Drain beans, quench and add to the bacon in the pan. Season to taste with salt and pepper. Drain the potatoes. Arrange everything. Peel horseradish and grate over the meat.

Nutrition Facts

KCAL
690 kcal

CARBS
40 g

FATS
35 g

PROTEINS
48 g