This light yet flavorful beef broth is packed with fresh vegetables, making it a nutritious and comforting dish. The vegetables are cooked just enough to stay slightly firm, adding a satisfying texture to every spoonful. Whether enjoyed on its own or with added mushrooms for extra depth, this soup is a perfect balance of warmth and freshness.
Ingredients
- 2 carrots (peeled and cut into thin, noodle-like strips)
- 2 young leeks (sliced into long thin strips)
- 4 cabbage leaves (thinly sliced)
- ½ cup peas (fresh or frozen)
- 1 liter beef broth (homemade or store-bought)
- Salt to taste
- Fresh parsley (finely chopped, for garnish)
Procedure
- Prepare the Vegetables:
- Wash and thinly slice the carrots, leeks, and cabbage leaves into long, noodle-like strips.
- Rinse the peas under cold water.
- Start Cooking:
- Pour 1 cup of the top fatty layer of the beef broth into a saucepan and bring to a gentle simmer.
- Add all the prepared vegetables and cook them until slightly firm, about 5-7 minutes.
- Combine with the Broth:
- Pour in the remaining beef broth and let the soup warm through.
- Season with salt if needed.
- Garnish and Serve:
- Remove from heat and stir in freshly chopped parsley for a burst of flavor and color.
- Serve hot and enjoy!
Final Tip
- For extra richness and umami, add thinly sliced porcini mushrooms or champignons along with the vegetables.
- To make it more filling, serve with a side of crusty bread or homemade dumplings.
- If you prefer a clearer broth, strain the vegetables before serving and enjoy the soup with just a sprinkle of parsley.
Enjoy! 🥣
