11Ingredients
1050Calories
3Hours

Ingredients

  • 3 pounds chuck roast
  • 3 onions (peeled and cut in half)
  • 3 bay leaves
  • 5 cloves
  • 5 juniper berries
  • 2/3 pound potatoes (peeled and cut into 1/2 inch cubes)
  • 1/2 pound celeriac (celery root, peeled and cut into 1/2 inch cubes)
  • 2/3 pound carrots (peeled and sliced)
  • 1 1/3 pounds brussels sprouts (halved)
  • 1 leek (sliced)
  • 1 bunch marjoram (or oregano)

Directions

  1. Bring the roast to a boil in 6 cups of water. Skim off any foam and add the onion halves, bay leaves, cloves and juniper berries.
  2. Take the meat from the broth. Pour the broth through a sieve and bring it to a boil again. Add the vegetables and simmer them for about 15 mins. Cut the meat into 1 inch cubes, and add it back to the broth. Bring broth to a boil once more and season to taste. Serve the soup, garnished with marjoram or oregano.
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NutritionView more

1050Calories
Sodium15%DV370mg
Fat95%DV62g
Protein145%DV74g
Carbs17%DV50g
Fiber56%DV14g

PER SERVING *

Calories1050Calories from Fat560
% DAILY VALUE*
Total Fat62g95%
Saturated Fat24g120%
Trans Fat
Cholesterol225mg75%
Sodium370mg15%
Potassium2470mg71%
Protein74g145%
Calories from Fat560
% DAILY VALUE*
Total Carbohydrate50g17%
Dietary Fiber14g56%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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