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Sep 26, 2016

Beef soup

I admit, I'm not a big fan of soups (nor of the other foods of the same range), therefore I only cook them on special request.  This time, my older daughter asked for "soup" and she actually offered to help me make it (which increased the preparing time, but it was fun).

So, after a quick stop at the green market, I got all the goodies necessary to make a fa-bu-lous beef soup (I know you're wondering, the fruits were only for the picture, I didn't add them to the broth).
I decided to cook a semi-creamy soup (I blended a part of the veggies, while I left others in pieces).


- 300-500g beef (you can use virtually any piece, with or without bone)
- one large onion;
- 2 carrots;
- 1 parsley root;
- 1 piece celery root;
- 1/2 cauliflower;
- 1/2 courgette;
- one handful green beans;
- one handful yellow beans;
- one potato;
- 2 large tomatoes;
- 1 bell pepper;
- o Tbsp mix of green leaves (tarragon, parsley etc.).

Place the meat (whole piece or cut in 2-3 pieces) in a large pot, cover with water and bring to a boil, Discard the foam that will form in the first minutes, add the onion, cut in halves, the piece of celery and the potato, cut in quarters. Then cover with a lid and let it simmer over low/medium heat.
In the meantime, place the tomatoes and bell-pepper in a tray and bake in the oven, for about 30 minutes at 200 degrees Celsius. (You can also boil them directly next to the meat, but you should peel them first, since it's unpleasant to find the skin later, floating in the soup.) When they have softened, take them out, peel them, cut them in cubes and add them to the boiling meat and vegetables.

Cut the courgette and the cauliflower in small pieces and add them as well to the soup. Let it boil 10-15 more minutes (until all veggies are soft).
Take the meat out of the soup and cut it into pieces (as large as you prefer). Place the soup in a food processor and blend until smooth. Put it back into the pot and add the pieces of meat.

Discard the ends of the bean pods, then cut every pod in 2-3 pieces. Grate the carrot and the parsley root. Add the beans, the carrot and the parsley over the boiling soup and let it simmer 10-15 minutes more. In the end, add the green leaves mix and turn off the heat,
Serve with sour cream and, if you have the courage, with a pickled hot pepper.

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