Recipes
Styrian chop suey
Difficulty level: easy
- 50 Min. Preparation time
- 4Portions
Chop suey
- 2 bunches of soup vegetables (carrots, celery, yellow carrots)
- 600 g smoked meat
- Salt, pepper (freshly ground)
- 1 young leek
- 2 bay leaves
- 400 g Steirerkraft ready-to-eat scarlet runner beans PDO
- Olive oil (for frying)
- Steirerkraft tomato vinegar (to taste)
Garnish
- 2 tbsp horseradish (freshly grated)
- 2 tbsp parsley (finely chopped)
- Steirerkraft pumpkin seeds, natural
- Steirerkraft pumpkin seed oil PGI
Preparation
- 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.
- 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.
- 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.
- 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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