21
Instructions for Use & Recipe Booklet
Soups
Vegetable and beef soup
Ingredients for 4 people:
4 carrots
2 stalks of celery
4 potatoes
3 onions
2 green peppers
½ cabbage
Oil for frying
900 g beef braising steak
2 tbsp. fl our
400 ml water
1 tbsp. Worcestershire sauce
2 tsp. sea salt
1 tsp. garlic salt
¾ tsp. pepper
¼ tsp. ground allspice
2 bay leaves
Preparation:
Peel the carrots and cut in half both lengthways and crossways. Clean and
wash the celery. Peel the potatoes and onions and cut in half. Remove the
hard root from the onions. Cut the peppers in half, remove the stalks and
seeds, and wash. Cut the carrots, celery, potatoes, onions and peppers into
dice with blade H. Cut the cabbage into four, remove the stalk, set the
Nicer Slicer to setting 2* and cut into fi ne strips. Put to one side.
Heat the oil in a large pan. Toss the beef in fl our and add to the pan.
Fry the meat until brown, turning it occasionally. Add the water, Worces-
tershire sauce, sea salt, garlic salt, pepper, allspice and bay leaves. Bring
everything to the boil. Put the lid on the pan and simmer for 2 hours until
the meat is tender. Remove the bay leaves and throw them away. Add the
vegetables to the beef mixture, replace the lid on the pan and simmer
until the vegetables are cooked.
* can be altered to suit your preferences
Tip: For larger quantities, we recommend using the automatic opening
mechanism of the cutter lid. You can set this to level 2 or 3 to save effort
when cutting.
