Minced lamb soup

We could eat this soup everyday. It is easy to make and taste really, really good. The original recipe comes from the Swedish chef Marcus Aujaulay, we have made some minor changes.

It works just as well with minced beef.

Minced lamb soup

  • 500 g minced lamb (minced beef or pork, soy meat)
  • 3-4 Potatoes
  • 1-2 Carrots
  • Red or white cabbage
  • 1 Onion
  • 2 Garlic cloves
  • 2 tbsp Tomato paste
  • 1-2 teaspoons cumin
  • 1-2 Bay leaves
  • 1 l Beef stock
  • Salt and pepper
  • Parsley
  • Horse radish
  • Youghurt

Cut the onion and the garlic, fry them in oil and butter. Add the minced meat, the potatoes and carrots cut in pieces.

Add tomato paste, cumin, bay leaves and the beef stock. Let it all boil until the potatoes and carrots are almost done. The last minutes of boiling add the finely sliced cabbage.

Season with salt and black pepper and serve together with yoghurt, chopped parsley and grated horse radish.

Movie: Eaten while watching The Messenger

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Tafelspitz with seasonal veggies


Tafelspitz

  • 1 kg Tafelspitz (beef from ox) or roast beef
  • 1 Onion
  • 1 Carrot
  • 1 clove Celeriac
  • 1 Leek
  • 8-10 Parsley stalks
  • fresh Thyme
  • 2 Bay leaves
  • 8-10 White peppercorns
  • Salt

Cover the meat with water in a saucepan. Bring it to boil for a few minutes. Take the meat out and rinse it with water. Put the meat back in the saucepan with new water, make it boil again.

In the meantime prepare the vegetables and spices. Cut the onion, the leek, the celeriac and the carrot in smaller pieces. Add it all into the water and simmer together with the meat for 1,5 – 2 hours.

After 2 hours take out the meat and let it cool, strain the stock and save it for another time. Put the meat back in the saucepan and put a weight on it, for example a mortar. Leave it for a couple of hours.

Sauce

  • 2 hardboiled Eggs
  • 1 Red onion
  • 2 tbsp Capers
  • 1 dl Parsley
  • 1 small Pickled gherkin
  • 2 tbsp Horse radish

We served our Tafelspitz with potatoes, carrots, leek and radishes that we boiled in the stock.

Music: Salem al Fakir’s singel – Keep on Walking