Noodle Vegetable Soup

Name: Noodle Vegetable Soup
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 750 g Kasseler cutlet; 400 g Beef for cooking; 1 collar Soup Greens; 3 Tomatoes; 7-10 Tbsp Salt; 1 TEASPOON black peppercorns; 1 kg Carrots; 500 g Leeks (leek); 200 g Flour; 2 Eggs; 20 g Butter or margarine; 7-10 Tbsp Pepper; 4 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Celery green

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Servings: 4

750 g Kasseler cutlet
400 g Beef for cooking
1 collar Soup Greens
3 Tomatoes
7-10 Tbsp Salt
1 TEASPOON black peppercorns
1 kg Carrots
500 g Leeks (leek)
200 g Flour
2 Eggs
20 g Butter or margarine
7-10 Tbsp Pepper
4 TABLESPOONS grated parmesan cheese
7-10 Tbsp Celery green

Directions

1
Wash the meat. Clean and wash the soup greens, (peel the celery) and cut into large pieces. Clean, wash and quarter the tomatoes. Boil prepared ingredients in 1 1/2 litre of water. Season with salt and peppercorns. Cover and cook over medium heat for about 1 hour.
2
Skim off any foam that develops in between. Remove the pork loin after 30 minutes. In the meantime, peel, wash and slice the carrots. Clean, wash and cut the leek into rings. For the noodles, knead flour, eggs, melted fat and a little salt into a smooth dough. Then form into long snakes of about 1 cm Ø. Cut them into small slices and put them in boiling salted water. Cook on low heat for about 5 minutes, drain. Pour stock through a sieve. Cook the prepared vegetables for about 12 minutes. Remove meat from the bones, dice and heat in the soup. Leave prepared noodles to stand in the stock for a while.
3
Cook on low heat for about 5 minutes, drain. Pour stock through a sieve. Cook the prepared vegetables for about 12 minutes. Remove meat from the bones, dice and heat in the soup. Leave prepared noodles to stand in the stock for a while. Season to taste with salt and pepper. Serve with grated parmesan. Serve garnished with celery green as desired