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🍽️ Homemade Beef Broth Soup

405 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 1 onion
• 1 clove of garlic
• 800 g beef (e.g. shoulder)
• 2 bay leaves
• 0.5 tsp peppercorns
• 3 cloves
• salt
• pepper (from the mill)
• 150 g carrots
• 150 g kohlrabi
• 150 g potatoes
• 0.5 stalk leek
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Wash the soup vegetables (e.g., carrots, celery, leek) and remove dirt or wilted parts. Cut the vegetables into coarse cubes.
2. 2. Peel the onion and garlic. Cut both into cubes as well.
3. 3. Place the meat, soup vegetables, and onion-garlic mixture into a large pot.
4. 4. Pour about 1.2 liters of cold water over the ingredients.
5. 5. Bring the mixture to a boil briefly.
6. 6. Skim off the rising foam with a spoon to ensure a clear broth.
7. 7. Add the bay leaves, peppercorns, and cloves to the pot.
8. 8. Let the soup simmer gently on low heat for 1.5 to 2 hours.
9. 9. Remove the cooked meat from the broth and set it aside.
10. 10. Strain the broth through a fine mesh sieve into a clean pot to remove all solids.
11. 11. Season the clear broth to taste with salt and pepper.
12. 12. Wash the carrots, kohlrabi, and potatoes.
13. 13. Peel the vegetables and cut them into small cubes.
14. 14. Cut the leek lengthwise, rinse it, and slice it into thin rings.
15. 15. Add the prepared vegetables to the hot beef broth.
16. 16. Let the vegetables cook in the broth for 15 to 20 minutes.
17. 17. Cut the previously removed meat into small, bite-sized pieces.
18. 18. Return the meat pieces to the soup and let them warm through for 5 minutes.
19. 19. Finally, adjust the seasoning of the soup with salt and pepper to taste.
20. 20. Roughly chop the fresh parsley and stir it into the soup.
21. 21. Divide the finished soup among soup plates and serve hot.

Nutrition per serving

• kcal: 405
• Protein: 44 g · Fett/Fat: 18 g · Carbs: 17 g