Vegetable and potato soup

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Directions

1. 1

   Onions clean, outer onion skin loosen. Halve 2 onions and fry them in a hot pan. Peel or clean the soup greens, wash and cut into pieces. Wash and halve the tomato.

2. 2

   Wash the meat and put it in a pot. Pour on 2 litres of water. Add 2 tablespoons salt, onions, bay leaf, juniper, pepper, soup vegetables and tomato. Bring everything to the boil, reduce temperature immediately and simmer gently for 3-3 1/2 hours.

3. 3

   Skim off foam several times. Take out the meat. Pour broth through a sieve into a pot. Peel 1 onion and grate it to the mince. Add egg, season with pepper and knead well. Form into small balls.

4. 4

   Heat the oil in a frying pan. Fry the meatballs for 5-8 minutes and take them out. Peel and wash the potatoes and carrots. Slice the potatoes and cut the carrots into pieces. Add to the stock and cook for about 15 minutes.

5. 5

   Clean the savoy cabbage, quarter it, cut out the stalk. Cut cabbage into fine strips and add to vegetables after 5 minutes. Remove fat and tendons from the beef breast. Cut the rest into bite-sized pieces.

6. 6

   Add the meat and meatballs to the soup and heat. Season soup with salt and pepper.

Nutrition Facts

KCAL
570 kcal

CARBS
13 g

FATS
37 g

PROTEINS
45 g