Brussels sprout stew with turnip and beef

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Wash the meat and let it drip off. Peel and halve 1 onion and fry it in a pan without fat for about 5 minutes on the cut surface until dark. Bring 1 - 1 1/2 litres of water, bay leaf, cloves, juniper berries, some salt, onion and peppercorns to the boil in a large pot.

2. 2

   Add the meat and simmer at medium heat for about 2 hours. In between, skim off the resulting foam with a skimmer. Clean the soup greens. Peel carrot, parsley root and celery.

3. 3

   Cut the celery into 2-3 pieces. Cut leek roughly into pieces and wash. Add soup vegetables to the meat. Clean and wash the Brussels sprouts. Peel turnip and cut into cubes. Peel potatoes and cut into cubes.

4. 4

   Lift the finished meat out of the stock. Pour broth through a sieve into a pot and bring to boil. Add prepared vegetables and potatoes and cook for about 20 minutes. Cut the meat into cubes and put them back into the soup.

5. 5

   Season to taste with salt, pepper and nutmeg. Wash parsley, dab dry, pluck leaves from the stalks and cut into small pieces. Arrange the soup in a tureen and sprinkle with parsley.

Nutrition Facts

KCAL
380 kcal

CARBS
22 g

FATS
13 g

PROTEINS
39 g