Wedding soup with eggs and Riebele

Name: Wedding soup with eggs and Riebele
Cook time: 2 h
Total time: 2 h
Yield: 7
Ingredients: 500 g Cattle bones; 7-10 Tbsp Salt; 1 Onion; 1 collar Soup Greens; 1 Bay leaf; 5 Juniper berries; 3 Cloves; 1/2 TEASPOON Peppercorns; 750 g Lean beef from the shoulder; 50 g aged Gouda cheese; 200 g Flour; 4 Eggs (size M); 7-10 Tbsp Pepper; 120 ml Milk; 7-10 Tbsp freshly grated nutmeg; 300 g Carrots; 1 Stalk leek (leek); 150 g frozen peas; 7-10 Tbsp Cling film; 1 (1 liter capacity) Freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 7

500 g Cattle bones
7-10 Tbsp Salt
1 Onion
1 collar Soup Greens
1 Bay leaf
5 Juniper berries
3 Cloves
1/2 TEASPOON Peppercorns
750 g Lean beef from the shoulder
50 g aged Gouda cheese
200 g Flour
4 Eggs (size M)
7-10 Tbsp Pepper
120 ml Milk
7-10 Tbsp freshly grated nutmeg
300 g Carrots
1 Stalk leek (leek)
150 g frozen peas
7-10 Tbsp Cling film
1 (1 liter capacity) Freezer bag

Directions

1
Wash the bones and blanch in boiling water for about 1 minute. Pour into a sieve and rinse with cold water. Slowly bring the bones to a boil in a pot with plenty (3 1/2 -4 litres) of cold salted water.
2
Meanwhile remove the outer skin of the onion. Cut the onion in half crosswise. Roast in a pan without fat on the cut surfaces for about 5 minutes. Clean, peel and cut the soup greens into pieces. Add bay leaf, juniper, cloves, peppercorns, soup greens and roasted onion to the bones. Wash the meat, add to the boiling stock (meat must be covered) and cook for about 1 1/2 hours. Repeatedly skim off rising foam with a skimmer.
3
Grate gouda for the Riebele. Knead the flour, cheese and 2 eggs into a smooth dough. Season with salt and pepper. Wrap dough in foil and chill. For the egg whisk 2 eggs and milk. Season with salt, pepper and nutmeg. Fill into a freezer bag and knot tightly. Leave to set in a hot water bath for 20-30 minutes. Grate Riebele on a coarse vegetable grater. Spread on a tea towel and let dry for 30 minutes.
4
In the meantime, peel, clean and slice the carrots. Clean, wash and cut the leek into strips. Take the meat out of the broth and put it in cold water. Pour the stock through a sieve lined with a cloth, measure out approx. 2 1/2 litres (use the rest for other purposes if necessary). Bring the stock to the boil, add the prepared vegetables and peas and simmer for about 10 minutes. After 6 minutes add Riebele.
5
Remove the egg stitch from the bag and cut it into diamonds. Cut meat into cubes. Add the meat and egg whites to the soup and heat briefly. Arrange soup in plates.