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Soup and Bread (requested by Peter)
Anke, Markus and Ronny
64,26 €
Fruit and vegetables
- Potatoes
- Carrots
- Leeks
- Onions
- Celery
- Parsnips
- Pointed cabbage
- Parsley
- Apples
- Pears
- Grapes
- Kiwi (yellow)
- Bananas
Fish and meat
- Pork goulash
- Roast beef
- Pancetta
Been different
- Fried onions
- Wholemeal spelt flour
- Fresh yeast
- Cream
- Yoghurt
- Vegetable stock
Soup and Bread
Cut the beef into cubes. Clean or peel 2 carrots, 1 parsnip, the leek, a piece of celery and 2 onions and cut into pieces. Pour the oil into a pan and fry the onions until translucent. Then fry the beef and pork. Afterwards add the vegetables and sauté. Season with salt and pepper and add 2 bay leaves. Pour in the vegetable stock and simmer for at least 1 – 1 ½ hours until the meat is almost tender.
In the meantime, peel and dice the potatoes, the remaining carrots, celery and parsnips, cut the pointed cabbage into strips. Add the vegetables, except for the pointed cabbage, to the meat about ½ hour before the end of the cooking time. Finally, add the pointed cabbage. Season the stew to taste with salt and pepper and add vegetable stock (instant) if necessary.
When serving the soup, sprinkle with finely chopped parsley.
To make the bread, dissolve the yeast in lukewarm water. Then mix the flour with a little olive oil, salt and the yeast/water mixture and knead well. Leave the dough to rise for approx. 1 hour.
Then cut the dough in half and mix one half with some of the fried onions.
Shape the dough into baguettes and bake in the oven at 220 °C.
Pure and simple
Whip the cream and mix with the yogurt. Sweeten with a little honey and vanilla sugar.
Wash the fruits, peel if necessary and cut into small pieces. Then mix the fruits with a little sherry.
