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FRANZOESISCH SUPP / QUER DURCH DE GARTE
(Roughly translated: French Soup / Through the Garden)
1.5 l beef broth or water
1 kohlrabi (turnip-cabbage), peeled and diced
4 carrots, peeled and diced
1/2 celery, peeled and diced
1 leek, diced
1/2 cauliflower
350 g fresh, green beans (broken in pieces)
2 tomatos, skinned and diced
80 g onions, diced
80 g dried meat, diced
50 g lard
parsley, salt, freshly ground pepper
Melt lard in a large pan, add the dried meat and cook until the
meat is glassy. Add diced onions and steam for a while. Add the
prepared vegetables except the tomatos and pour 1.5 l beef broth
or water over it. Boil at low heat.
When everything is done, add the tomatoes, season with salt and
pepper and garnish with parsley.
You can add boiled meat that is cut in small pieces. In some areas
the soup is served together with freshly made waffles.
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French Soup