Dutch Groentesoep
Ingredients
- 1 pound beef (with a bone and some fat)
- 1 small/medium onion (optional)
- 1/2 pound 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
Instructions
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.
