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by sonja |
wien
| 22.02.2008
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blog: buchstabensuppe
koordinaten: 48.151856, 16.267410
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2kg beef
5 white bones
2 marrow bones
100g liver
100g milt
2 halves of slightley roastet young onions
2 peeled cloves of garlic
1 leek
1 bunch of parsley
lovage
saffron
salt and pepper
vegetable garnish
4 carrots
4 yellow carrots
2 parsley roots
celery- if wanted
green leaves of young onions (sliced)
letter noodle garnish
or other noodles
smother all soup ingredients in cold water, meat barely covered,
heat slightly and let simmer for 2-3 hours (covered by a lid)
When the meat is soft boiled, sieve the soup into another pot and bring it to a short boil again. Put in the prepared vegetable garnish and let
simmer for 10 minutes.
Season with sherry, salt, pepper and lovage.
Serve with meat, noodles and chives.
Finally remaining meat is eaten with horse radish and a lacing of soup.
Combines well with bread and beer
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