Summary

Ingredients

• 2 kg soup meat
• some bones, (meat and marrow bones)
• 3 carrot (s)
• 2 leeks
• 0.5 ½ celeriac
• 1 onion (s)
• 1 bunch parsley with bay leaves and sprigs thyme
• 1 chilli pepper (s)
• 1 tablespoon peppercorns
• 4 grains allspice
• 1 teaspoon mustard seeds
• 1 tablespoon salt
• 3 liters water
• some parsley
• 200 g ribbon noodles

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Instructions

1. First, line a large soup pot with the bones. Be sure to press out the marrow of the marrowbones beforehand. This is easier if the bones have been watered beforehand. The pulp is not added to the broth as this would lead to cloudiness. Place the meat on the bone bed.
2. Clean the vegetables. Halve the onion, remove only the outermost skin and roast the onion very dark with the skin on the cut surfaces in a pan without oil.
3. Roughly chop 2 carrots, 1 leek and celery and add to the saucepan with the bouquet of herbs, onion and spices and fill up with the water. Bring everything slowly to the boil without the lid. Do not skim off the foam that forms, it clarifies the soup, provided that the soup never boils with a rush, but rather simmers softly to itself. So let the soup stand below the boiling point for about 3 hours. When the meat is tender, remove it and pour the broth through a fine sieve. Throw away the cooked vegetables and the bones and cut the meat into bite-sized pieces and set aside.
4. Bring the broth to the boil again, cut 1 carrot and 1 leek stick into slices, add to the broth with parsley and let it simmer. Cook the ribbon pasta until al dente, add to the broth with the meat and serve immediately.