Traditional German Green Bean Soup
When winter is in full swing, the only thing I crave is a good soup. One that is easy-to-make but also satisfying. Traditional German Green Bean Soup is all that and more.
Servings 6 people
Equipment
- Chopping board
- Sharp knife
- 6-8l pot
Ingredients
- 2 tbsp oil for frying sunflower
- 1 kg beef short ribs, flanksteak, beef shank, brisket, oxtail
- 750 g soup vegetables I used frozen
- 750 g green beans I used frozen
- 1,7 l water
- salt
- pepper
- sugar
- nutmeg
Instructions
Prepare the meat
- Wash the meat and pat it dry.
- Cut into bigger chunks. Up to 5cm long.
Cook the soup
- Take a large pot and heat up the oil. As soon as the oil is hot (check it with a wooden spoon if you are not sure), add the beef chunks and fry them for about 5 minutes or until lightly browned.
- Add frozen vegetables and water.
- Cook for at least 1,5 hours.
Notes
When you follow this recipe, the soup vegetables and green bean might fall apart. If you want to avoid it, let the meat simmer alone and after 30 minutes add the vegetables.
I couldn't bother. Forgive me;)