Hunter's soup with ham spaetzle

Name: Hunter's soup with ham spaetzle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g transverse rib of beef; 1 collar Soup Greens; 2 TABLESPOONS + 2 tsp oil; 2 Bay leaves; 6 Juniper berries; 7-10 Tbsp salt, white pepper; 1 (5 g) Bag of dried mixed mushrooms; 300 g Flour; 4 Eggs (Gr. M); 3-4 Tbsp Mineral water; 7-10 Tbsp 150g-200gWild boar or black forest ham; 2-3 (250 g) Carrots; 150 g Mushrooms; 1/2 bunch Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g transverse rib of beef
1 collar Soup Greens
2 TABLESPOONS + 2 tsp oil
2 Bay leaves
6 Juniper berries
7-10 Tbsp salt, white pepper
1 (5 g) Bag of dried mixed mushrooms
300 g Flour
4 Eggs (Gr. M)
3-4 Tbsp Mineral water
7-10 Tbsp 150g-200gWild boar or black forest ham
2-3 (250 g) Carrots
150 g Mushrooms
1/2 bunch Parsley

Directions

1
Wash the meat and pat dry. Clean and wash the soup vegetables. Fry both in 2 tablespoons of hot oil. Add 1 1/2 l water and spice ingredients, bring to the boil and simmer for about 1 hour. Skim in between. Soak mixed mushrooms
2
Bring plenty of salt water and 1 teaspoon of oil to the boil. Mix flour, eggs, 1 teaspoon salt and mineral water to a thick dough. Finely dice 1/3 ham and stir in
3
Spread the dough in portions on a moistened board. Scrape strips into the boiling water with a knife and let it simmer for 2-3 minutes. Lift out the spaetzle and quench
4
Clean, wash and slice the carrots and mushrooms. Heat 1 tsp. oil in a large pot. Sauté both in it
5
Peel garlic and ginger and dice finely. Peel onions and cut into fine strips. Wash the meat, dab dry and dice. Heat oil in a casserole dish. Fry the meat in it in 2-3 portions until it is well browned.