Spinach and Long White Radish Soup

• 600 millilitres water
• 150 grams beef lean, diced, cheaper meat rather
• 10 grams celery stalks young celeriac stems
• 100 grams white radish finely grated
• 100 grams spinach chopped
• 50 grams green bell peppers diced
• 6 each juniper berries crushed
• 1 medium potatoes diced
• 1 each scallions, spring or green onions chopped finely
• 1 teaspoon tarragon leaves dried, or 2 tsp fresh
• 1 pinch turmeric ground
• 1 teaspoon lemon juice
• 1 tablespoon sunflower oil
• 2 each egg, hard-boiled
• 1 x salt and black pepper

1. 1 - Toss beef, celery, juniper and ca.
2. 1 teaspoon of salt into a pressure cooker, pour in water, and cook for 20 minutes.
3. In the meantime prepare the rest of ingredients.
4. 2 - Heat oil in the skillet, add potatoes and onion, fry stirring for 3 to 4 minutes, then add radish and spinach, continue for about 2 minutes.
5. 3 - Transfer all from the pressure cooker to the pot excluding scums.
6. Add green pepper, tarragon and all from the skillet.
7. Cook for 8 to 10 minutes.
8. At the end stir in the lemon juice, turmeric, salt if needed and ground pepper.
9. 4 - Serve with hard boiled eggs, which you may add less than I did.

water, beef lean, stems, white radish, green bell peppers, potatoes, scallions, tarragon, turmeric ground, lemon juice, sunflower oil, egg, salt

Taken from recipeland.com/recipe/v/spinach-long-white-radish-soup-53392 (may not work)