Hearty beef soup

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash leg slices and pat dry. Heat 1 tablespoon of oil in a saucepan. Fry the leg slices in it, possibly one after the other, for about 2 minutes on each side until brown. Cover with 1 1/2 litres of water and bring to the boil. Clean or peel and wash the soup greens. Peel onions.

2. 2

   Cut half the soup vegetables and 2 onions into large pieces. Skim stock, add peppercorns, bay leaf, prepared soup vegetables and onions, simmer at medium heat for about 1 1/2 hours. Bring milk and butter to the boil, stir in semolina. Bring to the boil, remove from heat. Season with salt, pepper and nutmeg. Let it swell for about 5 minutes. Whisk egg, stir in. Wash parsley, shake dry, pluck leaves from the stalks, chop and fold into the semolina mixture. Take 2 damp teaspoons of the semolina mixture and place them in slightly boiling salted water for 15-18 minutes, remove and drain on a damp tea towel. Peel and wash 2 carrots and cut them into slices with the carrots from the soup vegetables. Cut onions into bite-sized pieces.

3. 3

   Whisk egg, stir in. Wash parsley, shake dry, pluck leaves from the stalks, chop and fold into the semolina mixture. Take 2 damp teaspoons of the semolina mixture and place them in slightly boiling salted water for 15-18 minutes, remove and drain on a damp tea towel. Peel and wash 2 carrots and cut them into slices with the carrots from the soup vegetables. Cut onions into bite-sized pieces. From the remaining soup vegetables, cut the leek into strips and the celery into small cubes. Remove the leg slices from the stock. Pour stock through a sieve (with gauze cloth). Bring to the boil again, reduce heat, add vegetables and simmer in the stock for 8-10 minutes. Remove meat from the bone, cut into large pieces, warm up briefly in the hot stock with semolina dumplings. Season the soup with salt, pepper and a little sugar and arrange in plates with some fried peas.

4. 4

   From the remaining soup vegetables, cut the leek into strips and the celery into small cubes. Remove the leg slices from the stock. Pour stock through a sieve (with gauze cloth). Bring to the boil again, reduce heat, add vegetables and simmer in the stock for 8-10 minutes. Remove meat from the bone, cut into large pieces, warm up briefly in the hot stock with semolina dumplings. Season the soup with salt, pepper and a little sugar and arrange in plates with some fried peas.

5. 5

   Tip: If the stock is still cloudy after sieving: whisk 2 egg whites (size M). Bring the broth to the boil, stir in the egg whites with a whisk, and boil the broth until a thick, white foam has formed on the surface. Pass the stock through a cloth again

Nutrition Facts

KCAL
500 kcal

CARBS
36 g

FATS
20 g

PROTEINS
47 g