Beef And Vegetable Soup - cooking recipe

Ingredients

3 lb chuck roast
3 None onions, peeled and cut in half
3 None bay leaves
5 None cloves
5 None juniper berries
2/3 lb potatoes, peeled and cut into 1/2 inch cubes
1/2 lb celeriac (celery root), peeled and cut into 1/2 inch cubes
2/3 lb carrots, peeled and sliced
1 1/3 lbs brussels sprouts, halved
1 None leek, sliced
1 bunch marjoram or oregano

Preparation

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.
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.