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🥘 Rustic Cabbage Pot-au-feu with Fried Potatoes

580 kcal · 60 min · 4 raciones

Ingredientes

• 400 g Beef marrow bones or beef roast
• 200 g Kohlrabi
• 150 g Carrots
• 20 g Chives
• 100 g Pancetta or bacon bits
• 20 g Butter
• 100 ml White wine
• 800 ml Beef stock
• 6 g Salt
• 1 g Nutmeg

Preparación

1. 1. Wash the kohlrabi and peel it. Cut it into small cubes. Peel the carrots and slice them. Cut the bacon into small cubes.
2. 2. Fry the bacon in a large pot with butter until crispy. Remove the bacon and set it aside.
3. 3. Brown the meat on all sides in the remaining fat. Deglaze the meat with white wine and let the liquid evaporate almost completely.
4. 4. Add the beef stock, kohlrabi, and carrots. Bring the soup to a boil, reduce the heat, and let it simmer for 30 minutes until the meat and vegetables are cooked.
5. 5. Remove the meat from the soup and cut it into bite-sized pieces. Return it to the soup. Season the soup with salt and nutmeg.
6. 6. Finely chop the chives. Serve the soup in deep bowls, garnished with the crispy bacon and fresh chives.

Nutrición por ración

• kcal: 580
• Protein: 35 g · Fett/Fat: 25 g · Carbs: 60 g