Summary

Ingredients

• 2 bunches soup greens
• 3 onion (s)
• 800 g beef le slice (s), meaty
• 2 bay leaves
• 4 juniper berries
• 8 black peppercorns
• 300 g dumplins
• 0.5 ½ bunch parsley, smooth
• 2 tablespoon sunflower oil
• salt

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Instructions

1. Clean or peel the soup greens, rinse and roughly dice half of them. Halve an onion, but do not peel it off and roast it on the cut surface in a non-stick pan without adding any fat. Then take it out.
2. Put the beef leg slices in boiling water for about 3 minutes. Then take it out, rinse and pour off the water. Then put the beef leg slices in a large saucepan with 3 liters of cold water, simmer for 30 minutes and skim off the foam that is created. Then add the roughly diced soup greens, the roasted onion halves, 2 teaspoons of salt, bay leaves, juniper berries and the black peppercorns and let everything simmer for about 3 hours.
3. Cut the remaining soup greens into small pieces. Remove the beef leg slices from the soup and strain the soup through a fine sieve and then pour it back into the pot. Remove the meat from the bone and cut into bite-sized cubes. Add to the broth with the finely chopped soup greens and the Maultaschen and simmer for another 15 minutes. Season to taste with a little salt.
4. Rinse the parsley, shake dry and finely chop the leaves.
5. Peel the remaining two onions and cut into thin rings. Heat the sunflower oil in a pan and roast the onion rings until golden brown. Add to the stew with the chopped parsley.