Vegetable soup from the Roman pot Recipe
Recipe Ingredients for Vegetable soup from the Roman pot
| Amount | Ingredient |
|---|---|
| 1 small | Cauliflower |
| 5 St | Carrots |
| 2 Stg | Leek |
| 3 Stg | Celery |
| 1 pc | Kohlrabi |
| 1 pc | normal white celery |
| 250 grams | fresh green beans |
| 1 small | Can of peas |
| 350 grams | Smoked pork chop |
| 400 grams | Minced meat (pork) |
| 1 bunch | Parsley |
| L 1 | Broth (or bouillon cubes and glass) |
| some | Salt and pepper |
| some | Caraway, marjoram |
Vegetable soup from the Roman pot Recipe Directions
Sämliche vegetables clean and cut into cubes or slices.
Smoked pork chop into cubes, remove bones before.
Minced meat with salt, pepper, cumin and oregano seasoning and shape into balls.
Roman watering pot about 30 minutes in lukewarm water. Remove from the water and pour a layer of vegetables. Then Kassler cubes and meatballs. Another layer of vegetables, smoked pork loin and meatballs again and distribute the remaining vegetables on top.
Pour the broth over it. Season with salt and pepper. Lid. Place in a cold oven. Fan oven 180 degrees, top-and bottom heat, 220 degrees. Approx. Simmer 60-70 minutes. Remove the soup pot and sprinkle with parsley, season to taste if necessary.
