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Recipe: Styrian chop suey

Preparation

Serves 4

1. Wash and peel the soup vegetables. Put the vegetable peel, bay leaves and smoked meat into a pan, add enough water to cover the meat and bring to the boil. Season with salt and pepper and simmer for around 30 minutes.

2. Put the beans in a sieve, rinse well and drain. Cut the soup vegetables and leek into thin slices; heat some olive oil in a frying pan and sauté the vegetables briefly over high heat. Add the scarlet runner beans and continue frying briefly. Season with salt and pepper.

3. Remove the smoked meat from the pan and cut it into very thin slices. Strain the soup and season to taste with tomato vinegar, salt and pepper.

4. Divide the fried vegetables between four soup plates. Roll up the smoked meat slices and place them on the vegetables, then pour the soup over. Garnish with horseradish, parsley and a few pumpkin seeds and drizzle with a few drops of pumpkin seed oil.

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