Frankfurter Vegetable Soup After Alfons

Rinse boneless meat, place in pot with cooking vegetables and pour tap water over. Add peppercorns and let it boil. Skim off the resulting foam, season the broth with salt and simmer gently over low heat for about 1/2 hour. At this point, add the broth from the cooked brisket.

Remove the peel from the yellow beets, parsley root and kohlrabi and chop them into cubes like the celery stalks. Pinch off the ends of the snow peas. In a second saucepan, heat the oil and steam the greens briefly. Add the thyme sprigs and season with salt and pepper. Pour the soup through a sieve, measure one liter and pour it over the greens.

Cook on the stove for 20 minutes until al dente. After 10 minutes of cooking, add the sugar snap peas. Finally, mix in the chopped kitchen herbs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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