Cooking a soup with beef brisket and root vegetables gives a rich but fresh taste. Let the soup cook until the meat is so tender that it falls apart. Serve the soup as a starter like in Hungary or as a light lunch.
Ingredients:
About 700g beef brisket
1/2 celery root
3 carrots
1/2 leek
1 bunch of parsley
6 whole black peppercorns
salt
water
Do this:
Place the beef brisket in a large pot, cover with water and bring to the boil. Blanch the meat by bringing it to a rapid boil and pour off the water or skim the broth thoroughly. Let the meat simmer on low heat for about 1-1.5 hours.
Peel the vegetables and cut the celeriac into two parts. Add the whole carrots, celeriac, leeks in large pieces, whole bunches of parsley with stems, black peppercorns and salt. Cover and cook for another 2 hours.
The soup is ready when the meat is so tender that it almost falls apart when you try to lift it. Place the meat and vegetables in a baking dish.
Meanwhile, boil the soup noodles in a separate saucepan, about 3 minutes.
Cut the meat and vegetables into bite-sized pieces. Serve the beef brisket with the root vegetables and noodles in deep plates. Pour over the piping hot broth and top with finely chopped green onions!
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪