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Groente rundvleessoep
Voor 4 personen
4 wortelen
2 selderijstelen
4 middelgrote aardappelen
3 kleine uien
2 groene paprika’s
½ kool
900 g kookvlees (rund)
25 g bloem
2 eetlepels plantaardige olie
400 ml water
1 eetlepel Worcestershire saus
2 theelepel zeezout
1 theelepel knoflook zout
3/4 theelepel peper
1/4 theelepel pimentpeper, gemalen
2 laurierblaadjes
3 eetlepels bloem
3 eetlepels water
Voorbereiding
Schil en halveer de wortelen. Was de selderij en snij de wortelen en de selderij in ongeveer 5 cm
grote stukken. Schil en halveer de aardappelen. Schil en halveer de uien. Halveer de paprika en
verwijder de zaadjes. Snij de wortelen, de aardappelen, de selderij, de uien en de paprika met
snijhulpstuk 3. Verwijder de stengel uit de kool, snij eerst in 4 stukken en dan in reepjes met het
schijes snijhulpstuk. Zet het geheel opzij. Verwarm de plantaardige olie in een grote pan. Haal het
rundvlees door de 25 g bloem en leg het vlees in de pan. Laat het sudderen totdat bruin is, af en toe
roeren. Voeg het water toe en de volgende 6 ingrediënten. Breng het geheel aan de kook. Doe het
deksel op de pan en laat het 2 uur sudderen, totdat het vlees mals is. Verwijder de laurierblaadjes en
gooi ze weg. Voeg alle gesneden ingrediënten toe in het rundermengsel, doe het deksel op de pan
en kook het geheel totdat de groentes precies goed zijn.
Etenswaren voorbereiding & receptenboek
Soepen
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