Summary

Ingredients

• 250 g beef bones
• 1 large onion (s)
• 1 bunch soup greens
• 6 pepper-grains, black
• 2 juniper berries
• 1 bay leaf
• 2 cloves garlic)
• lovage
• 500 g soup meat (hih rib) or le slice
• 0.5 ½ head cauliflower

For the dumplings:

• 1 large marrow bone, approx. 40 g pure beef marrow
• 1 egg (s)
• salt and pepper
• 1 tablespoon parsley
• nutmeg
• breadcrumbs
• 1 egg (s)
• nutmeg
• Parsley, finely chopped
• possibly noodles (soup noodles)
• chives
• 2 ½ liters water
• possibly Maggi
• possibly meat stock (stock cubes)

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Instructions

1. Let the butcher chop the beef bones 1-2 times. Briefly boil in water and then wash off with cold water. This process helps to reduce the cloudiness of the broth and makes it easier to clarify later. Halve the onion and roast it unpeeled with the cut surface facing down in a small pan very dark. Prepare soup greens, lovage, garlic and spices.
2. Put the meat and the rinsed beef bones on top with approx. 2 - 2.5 liters of cold water. Heat slowly to just below boiling point. Use a skimmer to repeatedly skim off the foam that is now rising. Then add the prepared soup greens and the spices and simmer until the meat is soft / cooked (approx. 2 - 3 hours). Important: The broth should never boil, just simmer gently, otherwise it will become cloudy.
3. In the meantime, prepare the marrow dumplings. To do this, scrape the marrow out of the marrow bone and melt it in a non-pan, pour through a sieve, allow to cool. Stir the cooled fat until frothy. Then mix with the egg, salt, pepper and parsley. Season well with nutmeg and add enough breadcrumbs to make a smooth mass.
4. Let the mixture rest for approx. 30 minutes in order to achieve more firmness, then form approx. 1 euro-sized dumpling balls out of it with wet hands. Just before the end of the total boiling time of the broth, add the dumplings to the simmering soup for approx. 3 - 5 minutes (the liquid must move slightly) and let it steep. (My tip: If I want to prepare a clear and unbound broth, then I let the marrow dumplings soak in lightly salted water to avoid clouding the broth and then add the dumplings to the beef broth.)
5. So, now back to the broth: after the end of the cooking time, pour the broth through a fine sieve. (If you want the broth to be super clear, then it`s best to put a fine cloth in the sieve.) The soup greens are removed, the meat can be made into a meat salad, very tasty, I`ll upload the recipe.
6. Put on the broth again, cut the cauliflower into small florets and add to the broth with the soup noodles, if desired, bring to the boil, simmer for about 10 - 15 minutes, there should be a slight movement in the soup. Season the finished broth with salt and pepper. If desired, you can also add Maggi and a meat stock cube to taste, that`s a matter of taste.
7. Every now and then I slightly bind the broth at the end of the cooking time: I whisk 1 egg with parsley and nutmeg and carefully add this mixture to the broth (the broth must no longer boil!). The finished broth is served sprinkled with plenty of fresh chives.