First cook the meat with broth (this can be done the night before, then cooking this soup will take about 30 minutes). Celery and garlic clear soup beef cut into large pieces, pour all the boiling water, add pepper. When it boils, remove the foam and lightly salt. Cook until the meat is cooked, 1 hour to 1 hour 20 minutes. Then celery and garlic from the broth, remove the meat cut into portion pieces and send it back to the pot.

While the meat is cooked, prepared vegetables: potatoes and carrots peeled, washed, cut into small cubes. Leeks a good rinse (especially between leaves where there can be a ground), cut into thin rings.

In stock ready to drop the potatoes and carrots, bring to a boil and add the leeks, salt, pepper well; bring again to a boil, switch the fire to small and cook the soup under cover until almost cooked (about 15-20 minutes).

At this time will wash the pears, cut seed chambers, cut pears into thin slices...

... and add to soup. Again increase the fire, bring to a boil and switch off the stove. Leave the pot of soup on a hot plate for 15 minutes, then add the parsley. In the original recipe it was suggested to add at the end of the teaspoon of sugar. I have not added, had even more abruptly to salt, because pears gave a sweet taste to the broth. The soup turned out delicious, hearty, but I would for added flavor when cooking vegetables, cumin (fennel seeds), along with a bookmark pears - a few finely chopped cloves of garlic.

Eintopf ready, let's eat! The thickness of the soup can be adjusted by adding broth or vegetables.