Potato slice and spaetzle (beef broth with spaetzle)

Ingredients

Directions

1. 1

   Halve the onion. Heat a large pot without fat. Place the onion halves in the pot with the cut surface facing down and fry until the cut surface is dark brown. Put the spices in a tea infuser or tea strainer.

2. 2

   Rinse the meat under cold water and put it into the pot. Add about 2 litres of water, onion, some salt and spices. Bring the soup to the boil, simmer for about 2 hours at low heat. Skim and degrease soup regularly.

3. 3

   Peel, wash and dice the celery, potatoes and carrots. Add vegetables and potatoes to the soup about 30 minutes before the end of cooking. For the spaetzle, mix flour, eggs, 1/2 teaspoon salt and approx. 75 ml water to a smooth thick dough and beat with your hands until the dough gets bubbles.

4. 4

   Press the dough in portions through a spaetzle press into boiling salted water. When the spaetzle float on the surface, remove with a skimmer. Remove the meat from the soup, let it cool down a bit and cut it into small cubes.

5. 5

   Wash parsley, shake dry and finely chop the leaves of 4 stems. Remove spices and onion halves. Add spaetzle, chopped parsley and meat to the soup. Garnish soup with parsley leaves.