Frühlingssuppe (Spring Beef Soup)

This recipe has been in my husband's family recipe collection for years.  It has been passed down to me by my dear mother-in-law, who is an excellent cook herself.  I will prepare this dish especially when the weather is getting cold, normally during the spring and autumn seasons.  It is a simple and practical dish which does not require much work.

Ingredients (serves 4 persons):

500 g beef (or Suppenfleisch), fats removed
2 cloves garlic, to be peeled and crushed
2 medium-size carrots, to be peeled and cut into small cubes
1 leek, to be halved, cleaned and cut into small cubes
a small piece of celery root or 1 stalk of celery, to be cut into small cubes
4 big-size potatoes, to be peeled and cut into small cubes
3 tbsp rice
a cube of beef stock (instant)
salt and pepper to taste
parsley, to be chopped finely (for garnishing)

Method:

Place beef with crushed garlic & water in a pot and bring to boil.  Cover pot and reduce heat.  Cook beef until tender.  It will take at least one hour.  Once the beef is tender, remove from pot.  Do NOT throw the beef broth away.  Then, cut beef into bite pieces.

Return beef into pot containing beef broth and add the rest of the ingredients except parsley.  Simmer slowly until the vegetables and potatoes are cooked.  Season with salt and pepper to taste.

Serve warm sprinkled with chopped parsley or croutons and bread.

Bon Appetit!