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🍽️ Traditional German Vegetable Stew

298 kcal · 30 min · 4 servings

Ingredients

• 300 g soup meat (beef)
• salt
• pepper (from the mill)
• 400 g waxy potatoes
• 3 carrots
• 0.5 celeriac
• 0.5 kohlrabi
• 1 stalk leek
• 1 zucchini
• 0.5 savoy cabbage head

Instructions

1. 1. Place the soup meat into a pot.
2. 2. Pour in 1.5 liters of water.
3. 3. Season with salt and pepper.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat to medium.
6. 6. Let the meat simmer for one hour.
7. 7. Peel the potatoes, carrots, celery, and kohlrabi.
8. 8. Wash the peeled vegetables thoroughly.
9. 9. Cut the vegetables into small cubes.
10. 10. Wash the leeks and shake off excess water.
11. 11. Remove the inedible parts of the leeks.
12. 12. Cut the white and yellow parts of the leeks into rings.
13. 13. Cut the green parts of the leeks into fine strips.
14. 14. Wash the zucchini.
15. 15. Slice the zucchini into rounds.
16. 16. Remove the hard core from the savoy cabbage.
17. 17. Wash the savoy cabbage leaves.
18. 18. Cut the savoy cabbage leaves into bite-sized pieces.
19. 19. Take the cooked meat out of the broth.
20. 20. Let the meat cool down briefly.
21. 21. Cut the cooled meat into cubes.
22. 22. Add the prepared vegetables to the beef broth.
23. 23. Cook the vegetables over medium heat.
24. 24. Let the vegetables cook for 20 to 25 minutes.
25. 25. Add the meat cubes back into the soup.
26. 26. Let the soup warm up briefly.
27. 27. Taste the soup again and adjust seasoning with salt and pepper.
28. 28. Serve the soup in pre-warmed bowls.
29. 29. Garnish the bowls with the fine leek strips.
30. 30. Serve the stew hot.

Nutrition per serving

• kcal: 298
• Protein: 25 g · Fett/Fat: 8 g · Carbs: 31 g