Pot Au Feu – French Bourgeois Meat Soup

Put the meat and the bones in cold water and bring to the boil. Skim the clear soup and add a little salt. Reduce the temperature. After about 1 hour, add the cleaned and washed vegetables and let them simmer in the clear soup for another hour. Season well.

When serving, evenly divide the meat and vegetable bites into the soup plates and pour the clear soup over them.

Tip: Do you know purple carrots? They are an old, very aromatic variety – why not use them for a change!

Related Recipes:

Veal Broth / Veal StockThe recipe gives about 3 l of clear soup The bones as well as the meat in a heavy soup pot form. Add enough... Kod-Og Melbolle Soup – Dumpling Soup – DiabetesSoup: put the washed bones with 1 liter of cooled water and let it boil. Remove the bones from the clear soup... Cooked Shoulder Shank1. make bones and meat in 3 l boiling hot water 1-2 min. Remove and rinse well. Clean, peel and coarsely chop... Boiled Beef with Spring Herb SauceRinse the meat bones and bring to the boil in a large saucepan of water, skimming off any foam that forms... Pot Au FeuFirst, put the beef (as whole pieces) with 2 liters of cold water and let it boil leisurely. After it has... Böfflamott – ‘Boeuf a La Mode’ in Bavarian StylePeel the onion, rinse the greens and chop the whole thing. Place the washed ox meat in a large enough bowl... Tomato Consomme with Pecorino DumplingsBlanch the veal bones in enough boiling hot water, pour them into a colander and rinse them while hot at the... Cooked BeefBriefly blanch (scald) the bones and add cold water together with any beef trimmings (parrères). Add root... Game Broth: Unclarified Stock and Cl. Power BrothUncooked game stock: rinse the game bones, chop them and put them in roasters together with the vegetable oil... Styrian Klachel SoupPut the cloves in cold water with a bunch of greens and the spices. Cook until the meat and skin come off the...