Rustic Soup with Meat, Pasta, Potatoes and Vegetables
Ingredients
- For the broth
- 1 kilogram Beef (such as brisket)
- 2 onions
- 1 bunch Soup vegetables
- ½ tsp peppercorns
- 6 allspice
- 2 bay leaves
- 2 sprigs Lovage
- salt
Preparation steps
For the broth: cover soup meat in a saucepan with 2 liters (approximately 8.5 cups) of water and bring to a boil. Skim foam occasionally. Add remaining ingredients and simmer, covered. for about 1.5 hours on low heat.
After the end of cooking, remove meat and vegetables. Strain broth through a fine sieve and season with salt. Return meat to the broth.
Rinse and peel carrots, celery and potatoes. Cut carrots into slices, cut celery and potatoes into cubes.
Cook pasta in salted water al dente, drain, rinse with cold water and drain again. Peel onions and cut into rings. heat butter in a pan and saute onions until golden brown .Season with salt and pepper. Rinse chives, shake dry and cut into rings.
Combine broth with carrots, celery and potatoes, cook for about 15 minutes. Just before serving, add pasta, onions and meat. Heat through and season with salt and pepper. Pour into deep bowls and sprinkle with chives. Serve.
