Veal stew – Irish Soup

Ingredients: 1 kg beef, 1 kg of savoy cabbage, 500 g of potatoes, 1 stalk of leek, 2 carrots, 2 onions, 2 garlic cloves, 0.5 teaspoon ground cumin 1 bunch parsley, 1 bay sheet, 1 liter of broth, grated zest of lemon 0.5.

Preparation: To prepare the soup of veal meat cut into small cubes. Prepare vegetables for soup. Chop the cabbage. Potatoes and carrots to broth along with the clean and chop the leeks into small pieces. Onions and garlic for the soup and cut brush. Heat oven to 175 degrees. In a saucepan, place layers of cabbage, meat and other vegetables, salt, pepper, add the cumin. Parsley and bay leaf, place the soup in the last turn. Then the vegetables with meat pour broth and the pan, close lid. Put the pan on the bottom shelf oven and cook for 1.5 hours. After this time the parsley and remove bay leaf and simmer without a lid for another 30 minutes until tender. Season with salt and pepper to taste the soup, sprinkle with chopped parsley and zest. Served hot with whole-country bread, crust rubbed with garlic.