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Meat soup

Meat soup

Hearty Finnish meat soup with rye bread
This classic Finnish meat soup is a comforting and tasty dish that is perfect for summer and cold winter days. It is made from tender beef, root vegetables and a simple stock seasoned with salt, pepper, bay leaves and allspice. The stew is traditionally served with rye bread, which perfectly complements the rich and salty flavors of the stew.
Ingredients:

1 1/2 pounds beef or brisket, cut into 1-inch cubes
2 liters of water
2 teaspoons of salt
12 black peppercorns
2 bay leaves
1 teaspoon of allspice
3-4 carrots, peeled and chopped
1 small celery stalk, chopped
1 parsnip, peeled and chopped
1 turnip, peeled and chopped, about the size of a woman's fist
1 large onion, unpeeled
3 peeled garlic cloves
6-7 medium-sized potatoes, peeled and chopped
1 bunch parsley, chopped
Instructions:

Rinse the beef in cold running water.
Place the meat in a large pot and cover with cold water.
Bring the water to a boil, then reduce the heat and simmer for 2 hours or until the beef is tender.
While the beef is boiling, prepare the vegetables. Peel and chop the carrots, celery, parsnip and turnip. Peel and slice the onion. Peel and chop the garlic.
When the meat is cooked, remove it from the pot and set it aside.
Strain the broth into a clean pot and discard the solids.
Add the carrots, celery, parsnip and turnip to the broth and bring to a boil. Reduce the heat and simmer for 15 minutes or until the vegetables are tender.
Add the potatoes and garlic to the pot and simmer for another 15 minutes or until the potatoes are tender.
Season the sauce with salt and pepper to taste.
Mix in the chopped parsley.
Serve the stew hot with rye bread.
Tips:

For a fuller flavor, you can brown the beef in a dutch oven or skillet before adding it to the pot.
If you like your stew hot, you can add a pinch of cayenne pepper or a few chopped chili peppers.
You can also replace carrots, celery, parsnips and turnips with other root vegetables. You can add, for example, rutabaga, sweet potato or beetroot.
If you want to thicken the stew, you can add a slurry of cornstarch and water.
Enjoy!

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