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Print this Recipe    Dutch Sunday

Dutch Groentesoep

1 lb beef (with a bone and some fat)
1 small/medium onion (optional)
1/2 lb ground beef
angel hair vermicelli or other noodles (optional)

1 leek, cut in small rings
1 small carrot, cut in (half) slices
some cauliflower, cut in small pieces
2 celery stalks, cut in slices or cubes
celery green, cut up coarsely
1/2 red bell pepper, cubed
any other veggie you'd like to add

In a large pot, put 3-4 quarts of water, the onion, and the piece
of beef. Heat quickly, skim off any foam, leave to steep on low
heat for 2-12 hours. Do not let the soup simmer or boil.

Remove onion, discard. Remove meat, cut off any fat, cut the meat
in small pieces. Strain the broth through cheesecloth or kitchen
towels and put into a clean pan (a glass pan is nice!).

Add some bouillon cubes to the soup.

Mix the ground beef with a little pepper and salt. While the soup
is simmering, add the beef which you roll into marble- sized balls.
Optional: you can add some noodles to the soup. Boil softly until
the noodles are almost done.

Add the vegetables, simmer for a couple of minutes (you still want
them to have some 'bite').

Serve with breadsticks, toast, French bread or whatever you have
or want. It's very Dutch to put a dry rusk in your soup bowl, and
cover it with the soup so it gets all soggy, then eat it all.

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