Beef broth with egg stab in cubes and julienne vegetables

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   For the egg whisk eggs and milk well and season with salt. Put them into a small greased casserole dish. Cover the baking dish with aluminium foil, place it in the fat pan of the oven, pour on plenty of hot water and let it simmer in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 45 minutes. Chill the eggs overnight. Wash the meat for the broth. Halve the onion crosswise and fry the slices in a pan without fat. Peel or clean the greens and roughly dice half of them. Put meat, onion and soup green cubes in a pot, cover with salted water. Add bay leaf, juniper and cloves. Slowly bring to the boil and simmer for about 2 hours. In the meantime, skim off boiling egg white foam with a skimmer. Cut remaining vegetables into fine strips. Remove meat from the stock, remove from the bone and cut into cubes. Pour stock through a fine sieve. Measure 800-1200 ml (fill up with water if necessary), pour into a pot and bring to the boil. Add vegetable strips, peas and meat and simmer for about 5 minutes. Dice the eggs. Arrange the soup and the egg whites in soup bowls

2. 2

   With 6 people:

3. 3

   12 hours waiting time

Nutrition Facts

KCAL
190 kcal

CARBS
6 g

FATS
8 g

PROTEINS
22 g