Beef broth with herb egg sting

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat. Clean or peel the vegetables, wash and cut them into pieces. Peel and halve the onion and fry it in hot oil. Add meat, vegetables and approx. 1 1/4 litre water, bring to the boil. Let simmer for about 1 1/2 hours.

2. 2

   Skim from time to time. Wash the herbs. Cut chives finely, chop parsley. Whisk milk and eggs. Add spices and herbs. Pour into cups or moulds. Cover and let stand in a hot water bath for 25-30 minutes. Sieve broth and season to taste. Slice carrots and cut out motifs if necessary.

3. 3

   Pour into cups or moulds. Cover and let stand in a hot water bath for 25-30 minutes. Sieve broth and season to taste. Slice carrots and cut out motifs if necessary. Turn over and slice the eggs, cut out stars. Spread everything with the broth in soup bowls

Nutrition Facts

KCAL
90 kcal

CARBS
3 g

FATS
6 g

PROTEINS
6 g