Beef broth with dumplings and eggs

Name: Beef broth with dumplings and eggs
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Ingredients: 1 collar Soup Greens; 2 Onions; 1–2 Bay leaves; 4 Juniper berries; 2 Cloves; 1 TEASPOON Peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 7-10 Tbsp Pepper; 1 kg beef soup meat (leg slice or transverse rib); 3 Eggs; 150 ml Milk; 7-10 Tbsp Grease; 3-4 (approx. 400 g) uncooked fine bratwursts; 4-5 (approx. 250 g) thin carrots; 200 g frozen peas; 1 collar Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 8

1 collar Soup Greens
2 Onions
1–2 Bay leaves
4 Juniper berries
2 Cloves
1 TEASPOON Peppercorns
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
7-10 Tbsp Pepper
1 kg beef soup meat (leg slice or transverse rib)
3 Eggs
150 ml Milk
7-10 Tbsp Grease
3-4 (approx. 400 g) uncooked fine bratwursts
4-5 (approx. 250 g) thin carrots
200 g frozen peas
1 collar Parsley
7-10 Tbsp Aluminium foil

Directions

1
Soup greens clean or peel, wash and roughly dice. Halve the onions. Fry them in a large pot with the cut surfaces facing down. Add a good 2 1⁄2 l water, vegetables, spice ingredients and 2-3 teaspoons of salt, bring to the boil.
2
Wash the meat and simmer for about 2 1⁄2 hours. Skim off foam.
3
Whisk eggs and milk. Season with salt and nutmeg. Pour egg milk into two greased cups, close with aluminium foil. Leave to stand for 30-40 minutes in a saucepan covered with a bain-marie over a low heat.
4
Press the sausage meat as dumplings from the skin into boiling salted water. Let it simmer at low heat for about 5 minutes. Drain. Peel, wash and slice the carrots.
5
Take out the meat. Sieve broth, season to taste and bring to the boil. Simmer the carrots for about 5 minutes. Remove fat and bones from the meat, dice. Add to the stock with peas. Dice the eggs.
6
Wash and finely chop the parsley. Arrange the eggs in the soup and garnish with parsley.