Clear potato soup with beef – a classic not only for cold days
Recipe: Potato soup with soup meat
4
20
Min.90
Min.Why I love this soup: I am an absolute fan of clear soups, and this clear potato soup with beef has something very special. It is light, hearty and perfect for cold days. The onions bring a wonderful spice, while the potatoes give the soup a pleasant consistency. The delicate beef also makes them wonderfully saturate. It is a feel-good dish that simply always fits!
Ingredients:
- For the potato soup you need:
- 800 g
potatoes – diced
- 500 g
Soup meat (e.g. cattle breasts – diced
- 2
marrow bones from beef
- 3
Onion – cut into half rings
- 1/2
leek – cut into fine rings
- 2
Carrots – cut into half slices
- 100 g
Celery – rolled
- 1,5 litres
Vegetable broth
- 1 Bund
covenant
fresh parsley (ca. 20 grams) – finely chopped
- 1 tbsp
marjoram (dried)
- 2
Laurel leaves (dried)
Salt, pepper as desired
Optional: 1 pinch of lovage (dried)
Preparation:
PREPARATION IN A NORMAL COOKING POT:
Working time: approx. 20 minutes / total time: approx. 1.5 hours
- Mix the diced beef with the marrow bones in 1.5 liters of vegetable broth and simmer for about an hour.
- Now add all other ingredients such as potatoes, celery, carrots, onions and parsley.
- Simmer everything over medium heat for another half an hour until the meat is tender and the vegetables are through.
- Season with salt and pepper and serve hot.
- Mix the diced beef with the marrow bones in 1.5 liters of vegetable broth and simmer for about an hour.
PREPARATION IN A PRESSURE COOKER:
Working time: approx. 20 minutes / total time: approx. 50 minutes
- Put the diced beef and vegetable broth in the pressure cooker. Close the lid and heat the pot on a high stove stage until the pressure is built up (until the steam leaks or the pressure display makes itself felt).
- Once the pressure is reached, reduce the stove to low to medium and cook the whole thing for 35 minutes.
- After the time has elapsed, urinate the pressure in a controlled manner, open the lid and add the remaining vegetables.
- Close the lid again, rebuild the pressure on a high hearth stage, then reduce the stove stage to low to medium and cook for another 10 minutes.
- After sprinting, season with salt and pepper and serve the soup hot.
- Put the diced beef and vegetable broth in the pressure cooker. Close the lid and heat the pot on a high stove stage until the pressure is built up (until the steam leaks or the pressure display makes itself felt).
Tip:
- To make the soup even more aromatic, you can optionally add 1 pinch or 1 TL lovage. This gives the soup a wonderfully spicy note and makes it even more intense in taste.
Step by Step pictures:
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