Asian Beef Soup with Vegetables

Heat the veal stock and mix with 250 ml (approximately 1 cup) of water. Rinse and trim both ends of the lemongrass and peel outer layers. Cut into several pieces. Peel ginger and cut into slices. Cut the kaffir lime leaves into pieces. Rinse lime with hot water and cut into slices. Add lemongrass, ginger, kaffir lime leaves, sliced limes and bay leaves to the hot stock. Season with soy sauce and bring to a boil. Add beef tip and simmer, loosely covered, approximately 1 hour 15 minutes. The meat should remain slightly pink inside.

Meanwhile, prepare the vegetables. Rinse zucchini and cut lengthwise into thin slices. Peel carrots and slice thinly. Pull off cabbage leaves, remove coarse ribs and cut the leaves into 1 cm (approximately 1/2-inch) wide strips. Peel garlic and cut into thin slices.