Variation On A Classic Dish

Meat with Vegetables with Herb Sauce

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Meat with Vegetables with Herb Sauce
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Health Score:
9,7 / 10
3 h.

Healthy, because

Even smarter

The soup meat scores with approx. 2.5 milligrams of iron per 100 grams of beef and thus covers a quarter of the daily requirement. We need this mineral for the formation of blood and optimal oxygen transport in the body. On the other hand, the many vegetables provide our body with important vitamins. The carrots, for example, provide vitamin A for healthy vision.

Prepare the soup meat with vegetables as a classic dish for festive occasions or a cosy Sunday meal. Instead of the herb sauce you can also prepare a horseradish sauce. For this, peel about 150 grams of horseradish, grate it finely and mix it with some sour cream. Season with salt and pepper.


1 kilogram Beef brisket
400 grams Sweet potato
1 onion
3 carrots
2 stalks Leeks
150 grams Snow peas
1 bay leaf
1 teaspoon thyme
1 tablespoon peppercorns
1 teaspoon salt
2 water
For the sauce
2 hardboiled eggs
2 bunches mixed Fresh herbs
2 tablespoons vegetable oil
2 tablespoons chopped parsley
How healthy are the main ingredients?
LeekSweet potatoSnow peaparsleythymeonion

Preparation steps


Peel and halve the onion, saute cut surfaces down in a dry skillet, remove. Peel the carrots, cut into large pieces. Rinse the leeks, cut diagonally into pieces and rinse again. Rinse the snow peas and remove the strings. Place half of the carrots and leeks along with the spices into the pan.


Rinse the meat, add to the pan along with enough water to cover the meat and vegetables halfway. Bring to a boil over low heat, skimming the foam that rises to the surface. Cover and cook over very low heat until the meat is tender, about 2 ½ hours.

Peel the potatoes, rinse and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Add the remaining vegetables and the potatoes to the pot shortly before the meat is finished cooking.


Lift the meat from the pot, slice across the grain and divdie among plates. With a skimmer, lift the vegetables from the broth and add to the meat, pour a little hot broth over.

For the sauce: Peel and coarsely chop the eggs. Rinse and finely chop the herbs and mix with the chopped eggs and oil. Season with salt and pepper and serve with the meat. Garnish with chopped parsley.