Beef broth with potatoes

Beef broth with potatoes is a typical Sunday lunch that can be prepared very well. About half of a bunch of clean greens, peel and cut into large pieces. An unpeeled onion in half and place cut side down into a soup pot. Fry the onion without the addition of fat until it begins to brown and deglaze with water. This gives the broth its dark color and strong taste. Add the bouquet garni and season with bay leaf, peppercorns, cloves and about 1 teaspoon of salt.


A lid and boil the broth bubbling vigorously. The temperature switch back to low level, add boiled and move to a low level in about 80-90 minutes until done. Potatoes, carrots and leeks and clean peel and cut into small cubes, as previously seen in the picture. Potatoes and carrots in a small saucepan filled, remove it from the broth about 1/4 liter and pour the potatoes. The broth and potatoes to boil on medium heat about 15 minutes to cook at all.

Onion about 5 minutes before serving to give the broth and potatoes, season with a little salt if necessary. Fill the chives 1/4 liter of the broth into a saucepan and heat. An egg yolk with cream and cornstarch until smooth and bind to the broth, but do not cook, so the yolks do not curdle. Chives cut into small rings and add to the sauce. The chive sauce with pepper and salt. Beef broth with potatoes and arrange to serve the chives.


¤125 g Greens
¤1 Onions
¤1.5 L Water
¤1 Bay leaf
¤1 tsp Peppercorns, black
¤2 tsp Carnations
¤600 g Beef
¤500 g Potatoes
¤250 g Carrots
¤120 g Leek
¤A Yolk
¤80 g Cream
¤2 tsp Cornstarch
¤2 tablespoons Chives
¤Pepper, salt

Serves 3 – 567 cal per serving ,30 mins Prep – 90 mins Total