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🍲 Hearty Veal and Vegetable Stew

275 kcal · 30 min · 4 servings

Ingredients

• 600 g veal (soup meat, from the breast)
• 2 bay leaves
• 3 allspice berries
• salt
• 200 g potatoes
• 200 g carrots
• 200 g kohlrabi
• 100 g broccoli
• 1 yellow zucchini
• pepper (from the mill)
• 0.5 bunch dill

Instructions

1. 1. Rinse the veal under cold water and pat it dry with a kitchen towel.
2. 2. Place the meat into a large pot.
3. 3. Pour in 1.5 liters of water.
4. 4. Add your chosen spices and a generous pinch of salt.
5. 5. Bring the mixture to a boil over medium heat.
6. 6. Let the meat simmer gently over medium heat for 1 to 1.5 hours.
7. 7. Remove the cooked meat from the pot.
8. 8. Let the meat drain well and set it aside.
9. 9. Strain the meat broth through a fine mesh sieve into a clean pot.
10. 10. Peel the potatoes, carrots, and kohlrabi.
11. 11. Rinse the peeled vegetables thoroughly.
12. 12. Slice the carrots into thin rounds.
13. 13. Cut the potatoes and kohlrabi into bite-sized pieces.
14. 14. Clean the broccoli and wash it if necessary.
15. 15. Separate the broccoli into small florets.
16. 16. Wash and clean the zucchini.
17. 17. Slice the zucchini into thin rounds.
18. 18. Bring the broth in the pot back to a boil.
19. 19. Add the prepared vegetables to the boiling broth.
20. 20. Season the vegetables with salt and pepper to taste.
21. 21. Cook the vegetables over medium heat for about 15 minutes.
22. 22. Rinse the dill under cold water.
23. 23. Shake the dill dry.
24. 24. Finely chop the dill.
25. 25. Cut the prepared veal into small cubes.
26. 26. Return the meat cubes to the vegetable soup.
27. 27. Let the meat warm through in the soup.
28. 28. Taste the stew again and adjust the seasoning with salt and pepper.
29. 29. Pour the finished stew into a large soup tureen.
30. 30. Sprinkle the stew with the chopped dill.
31. 31. Serve the stew hot.

Nutrition per serving

• kcal: 275
• Protein: 34 g · Fett/Fat: 8 g · Carbs: 15 g