Summary

Ingredients

• 1 ½ liters water
• 250 g beef le slice (s)
• 3 beef marrow bones
• 1 bunch soup greens
• salt
• Soup seasoning

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Instructions

1. Bring the water to a boil. Rinse the leg slice and the marrowbones under cold running water, add to the boiling water and skim off. Clean, wash and chop the soup greens and add to the broth. Let the ingredients steep for 2 - 2.5 hours.
2. Remove the meat, cut into bite-sized pieces and add to the stock. Season the broth with salt and soup spices.
3. If you want, you can also pour the broth through a sieve and fill it with various inserts, e.g., Schöberln, Eierstich, liver snails or Fädle, etc., serve.
4. Another tip: The bone marrow is ideal for making marrowballs out of it.