Summary

Ingredients

• 1 kg calf bones
• 1 kg beef, e.g. thick rib, boiled beef or bread roll
• 3 carrot (s)
• 1 celery
• 1 leek
• 1 teaspoon pepper
• 2 large vegetable onions
• 3 bay leaves
• 3 clove (s)
• 6 liters water
• 1 cl port wine
• 1 tablespoon, leveled salt
• 2 egg whites

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Instructions

1. Put the bones with the piece of beef in the cold water and slowly bring to the boil. Add salt, pepper, bay leaves and cloves to the water. Let the bones and beef simmer for about 2 hours and repeatedly skim off the rising protein and fat.
2. Halve the onions and brown them in a pan (preferably cast-iron) without any fat.
3. Remove the cooked beef and the bones from the broth. Roughly chop the vegetables and add the onions to the broth and simmer for about 1 hour. Here you can simply add everything that still makes sense in the broth, such as parsley stalks.
4. At the end of the cooking time, strain the broth and reduce it by half. Pass through a hair sieve and let the broth cool down.
5. Beat the egg white, add to the cold broth and slowly heat the broth on the stove. A cake is now forming here that has absorbed all of the turbidity and can simply be lifted off.
6. Season the broth again to taste - done.
7. For a wedding soup, cut vegetables, noodles, semolina dumplings, marrow dumplings etc. into small pieces and preheat them in the oven with a little broth.
8. Tip: Pre-boil the deposits in simple salted water so that the color of the broth does not change. Portion into the preheated plates, pour the hot stock over them and enjoy.