Greek cuisine · Soups & Stews

Kreatosoupa

Beef simmered for hours with root vegetables, broth and filling served separately in two courses.

Ingredients · for 4 servings

• 1.2 kg beef shank slices
• 3 carrots
• 1/2 celeriac
• 2 onions
• 500 g waxy potatoes
• 1 leek
• 2 bay leaves
• 1 lemon
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the beef shank slices, cover with 2.5 l cold water and bring slowly to a boil, carefully skimming off the rising foam for 10 min.
2. Add the unpeeled halved onions and the bay leaves, salt lightly, cover and simmer over lowest heat 90 min.
3. Cut the carrots into thick pieces, the celeriac and potatoes into large cubes and the leek into wide rings.
4. Add the vegetables to the broth and cook a further 30–35 min., until meat and potatoes are completely tender.
5. Lift meat and vegetables with a slotted spoon onto a warmed platter, remove the meat from bones and sinews and drizzle everything with olive oil and lemon juice.
6. Strain the broth through a sieve, season with salt and pepper and serve first as a clear soup, then the meat and vegetables as a second course.