Beef and Vegetable Soup
An honest soup made from beef on the bone and root vegetables. It cooks slowly, but needs very little work.
Method
Rinse the meat and bones, put them in a large pot and cover with 2.5 l cold water.
Bring slowly to the boil and skim off the foam that rises to the surface.
Add the unpeeled halved onion, peppercorns and bay leaves and simmer very gently, lid ajar, for about 1.5–2 hours until the meat is tender.
Peel the carrots, parsley root and celeriac and cut into rounds or cubes; shred the cabbage.
Lift out the meat and bones, strain the broth and return it to the pot.
Add the root vegetables and garlic, season with salt and cook for 15 minutes, adding the cabbage for the last 5 minutes.
Dice the meat, return it to the soup and serve sprinkled with chopped parsley.
A bowl with meat provides a generous amount of protein and the vegetables add fibre, so the soup works as a complete lunch. Slow-simmered broth from meat and bones contains gelatine, and you make it without stock cubes containing glutamate or other additives.
Make a double batch of broth and freeze it in one-litre portions as a base for other soups and sauces. A pressure cooker gets the meat tender in about 45 minutes.
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Recipes are inspiration for an everyday healthy diet. With allergies, intolerances or illness, adapt them to your doctor’s advice.