Clear broth with egg sting

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat and put it in a large pot. Clean and wash the soup vegetables. Peel carrots and celery. Cut everything into large pieces. Put the soup greens, bay leaf and peppercorns in the pot. Add 1 1/2 litre of cold water so that the meat is covered. Salt, bring everything to the boil and simmer at low heat for about 1 hour

2. 2

   For the egg whisk eggs and milk well, season with salt and pepper. Put them into a small, greased pot. Close the pot with a lid and put it in a pan. Pour plenty of hot water into the pan, bring to the boil and let the egg milk simmer at medium heat for about 45 minutes

3. 3

   Lift meat out of the stock, pour stock through a sieve. Remove meat from bone, remove skin and cut meat into cubes. Remove the egg from the mould and cut into small cubes. Cut soup vegetables into small pieces. Bring the stock to the boil. Add meat, egg whites and vegetables and bring to the boil. Serve the stock in soup bowls

Nutrition Facts

KCAL
240 kcal

CARBS
5 g

FATS
12 g

PROTEINS
35 g