Beef bouillon with walnut and egg

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
2.7 3
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 1
  • 1 washer Ox bone (500 g)
  • 1 collar Soup Greens
  • 1–2 small onions
  • 25 g dried porcini
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1–2 Bay leaves
  • 0?$? Juniper berries
  • 1–2 Cloves
  • 2 Eggs (Gr. M)
  • 100 ml Milk
  • 2 TABLESPOONS Hazelnut flakes
  • 7-10 Tbsp Chives
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the meat. Clean or peel and wash the soup greens. Roughly dice half. Halve onions. Roast the cut surfaces in the pot. Add meat, soup green cubes, 1 1⁄2 l water, mushrooms, 1-2 teaspoons salt and spices.

  2. 2

    Bring everything to the boil and simmer for about 2 hours.

  3. 3

    Whisk eggs, milk and a little salt. Pour into two greased cups. Sprinkle nuts over them. Close with foil. Cover the pot in a hot bain-marie and let it stand for 30-40 minutes. Turn out the eggs and let them cool down.

  4. 4

    Cut the rest of the soup vegetables into fine strips. Take out meat, sieve broth. Simmer the vegetables for 3-5 minutes. Season stock to taste. Dice the eggs and serve with broth. Garnish.

Nutrition Facts

KCAL
150 kcal
CARBS
7 g
FATS
9 g
PROTEINS
10 g

Categories & Tags

Miscellaneous