Traditional German Green Bean Soup
When winter is in full swing, I crave 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 4 carrots, 1 leek, 1/2 parsley root, 174 celery root
- 750 g green beans frozen
- 500 g potatoes
- 2 l water
- salt
- pepper
- 2 tbsp white wine vinegar
- sugar
- nutmeg optional
Instructions
Prepare the meat
- Wash the meat and pat it dry.
- Cut the meat into bigger chunks.
Prepare the vegetables
- Wash the vegetables.
- Cut the tops off of vegetables. Cut them roughly.
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 unsure), add the beef chunks and fry them for about 5 minutes or until lightly browned.
- Add water and bring to a boil. Turn the heat to medium-low, cover the pot with a lid, and simmer for 30 minutes.
- In the meantime, peel and cut the potatoes and carrots into cubes.
- Add the soup vegetables and cook for another hour. Check if the meat is tender.
- Remove soup vegetables.
- Add the carrot, green beans and potato cubes. Cook for another 15 minutes.
- Enjoy!