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ingredients:
1,5kg beef fillet, 6 marrowbones, a little liver, 1 yellow carrot and one parsley root, parsley leaves, half knob of celery, leek, garlic, salt, whole peppercorns, about 2,5l water
cooking:
Bind strings around the marrowbones and bring them two times to a short boil. Scrape and rinse the roots and slice them, also the onion, rinse the liver, roast all that in olive oil. Place the fillet and the roasted liver and roots in simmering salted water, bring to the boil, reduce heat and simmer for 2 - 21/2 hours. Pass the soup through a sieve, keep the meat warm in the meantime. Remove the marrow from bones and mix it into the hot soup. Serve the soup with meat- or lung strudel and finely sliced chives. The boiled meat (called Tafelspitz) is served as main dish with roast potatoes, red cabbage and apple horseradish sauce
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