- Carrots - 300 Grams
- Parsley root - 50 grams
- Kohlrabi - 1 piece
- Celery stalk - 80 Grams
- Leeks - 1 Piece
- Cauliflower - 500 Grams
- Bacon - 150 Grams
- Green Beans Green Beans - 200 Grams
- Garlic - 4 Teeth
- Salt - 1 teaspoon
- Pepper fragrant - 5 pieces
- Thyme - 5 Grams
- Beef broth - 2 liters
Carrots and parsley root are cleaned and finely chopped - like a regular soup. Then, in small cubes, cut the kohlrabi. Thin ringlets chop the Leek. Cauliflower is disassembled on the inflorescence. Smoked bacon finely chopped and fried in vegetable oil until golden - just a couple of minutes. It is best not to fry in a pan, but directly in the saucepan in which the soup will be brewed. Add the leeks to the bacon, fry for another 1 minute. Now add the root of parsley and carrots, stir and fry for 2 more minutes. Now add kohlrabi and celery. Stir and fry all together for 3-4 minutes. Now add cauliflower, green beans and green peas. I had frozen. Stir and fry for 2-3 minutes. We shift all the vegetables into a saucepan, pour in broth. Add salt, thyme, pepper, garlic. Bring to a boil, then reduce heat and cook for another 20 minutes without a lid. Done!
Servings: 6