Clear broth with carrot stars

Name: Clear broth with carrot stars
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 collar Soup Greens; 2 Tomatoes; 1 medium onion; 500 g Beef for cooking (e.g. transverse rib); 1 TABLESPOON butter/margarine; 1 Bay leaf; 3-4 Peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 large carrot; 1 (approx. 150 g) small stick of leek (leek)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 collar Soup Greens
2 Tomatoes
1 medium onion
500 g Beef for cooking (e.g. transverse rib)
1 TABLESPOON butter/margarine
1 Bay leaf
3-4 Peppercorns
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 large carrot
1 (approx. 150 g) small stick of leek (leek)

Directions

1
Clean, wash and cut the soup greens and tomatoes into large pieces. Peel and halve the onion
2
Wash the meat and pat dry. Heat the fat in a large pot. Fry the meat, soup vegetables and onion well. Add 1 1/2 l water, bring to the boil. Simmer with tomatoes, bay leaf, peppercorns and salt for about 1 1/2 hours. Skim off any foam
3
Peel or clean and wash the carrot and leek. Cut carrot into thin slices, leek into fine sticks. Possibly cut out small stars from the carrot
4
Take out the meat. Sieve broth. Cook the carrot and leek for about 5 minutes. If necessary, chop the meat into small pieces and put it back into the stock, season to taste