Preparation

Cut the vegetables into cubes and put them into a pot full with cold water. Do not cut the onion.
Put the beef, salt and black peppercorns into the pot as well.
Cook it on the highest temperature until the pot starts to hiss, then switch the heat to the middle and cook it for another 45 minutes.
The soup is served with thin noodles.

Ingredients

  • Beef – 0,5 kg
  • Onions – 2 medium pieces
  • Carrots – 4 pieces
  • Parsley – 2 pieces
  • Celery – half of a medium piece
  • Kohlrabi – half of medium piece
  • Leek – half of medium piece
  • Kale – quarter of medium piece
  • Whole black peppercorn – 10 pieces
  • Salt – 3 tablespoons