➤ Ingredients:

300 g Premium Angus knuckle

1 tablespoon oil

1 medium-sized onion

2 carrots

1 kohlrabi

1 slice of celery root

½ green bell pepper

3-4 potatoes

1 teaspoon Himalaya salt

½ teaspoon freshly ground pepper

3 tablespoons sweet pepper and tomatoes paste

2 l water

1 yolk

1 tablespoon sour cream


the juice from ½ small lemon



➤ Preparation mode Angus knuckle soup:

Connect the pressure cooker to a power source, then press the BROWN / SOTE button, select for 15 minutes and press START / Stop. Put a tablespoon of oil in the pan and after 2-3 minutes add the cut beef small cubes and mix with the spatula.


Add one by one, stirring each time, the chopped onion and bell pepper, the carrot slices and the dices celery root slice, the kohlrabi and the potatoes. Then season with salt and pepper, pour the sweet pepper and tomatoes paste and 2 l of hot water over the browned beef cubes and vegetables. Fix the lid on and close according to the indicator CLOSED, press the SOUP function and the time of 30 minutes. Check that the steam valve is closed and press the START / STOP button.



At the end of the program, with the aid of a spatula release the steam valve and leave it for 10-15 minutes to release the steam and then with the help of a kitchen glove carefully take the lid off. Add the minced tarragon and lemon juice and, after it has cooled slightly, add the egg yolk mixed with the sour cream.


 You can find the Angus knuckle in the Family Pack (HERE).

➤ Enjoy your meal!

* beef soup recipe taken from the gastronomical blog