Summary

Ingredients

For the broth:

• 3 marrow bones, from beef
• 1 leg slice (s), from beef
• 75 g leek, the white, cut into rins
• 40 g carrot (s), diced
• 40 g celeriac, diced

For the vegetables:

• 600 g potato (s), waxy, medium size, all the same size and quartered
• 200 g carrot (s), diced, 3 cm
• 200 g celery, diced, 3 cm
• 3 leaves savoy cabbage, blanched, cut into strips, the stalk removed
• 2 tablespoon olive oil or clarified butter, depending on your taste
• salt and pepper

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Instructions

1. For the broth, place the bones and leg slices side by side in a large saucepan, fill up with cold water and bring to the boil. Again and again skim off the foam and finally add the vegetables. Simmer gently for 2.5 hours and then pour through a sieve and carefully season with salt.
2. 1/2 liter of broth is required for the recipe.
3. Now, one after the other, blanch the savoy cabbage in salted water for 4 minutes, lift it out with a ladle and rinse in ice water. Now blanch the potatoes in the same water for 4 minutes, then the celery and carrots for 2 minutes each. Fry these 3 types of vegetables in a deep, coated pan for about 4-5 minutes in oil or clarified butter, relatively warm, until they are lightly browned. Now pour in half of the 1/2 liter stock and let it boil down uncovered and then add the rest of the 1/2 liter bouillon spoon by spoon and toss the vegetables again and again until they are crispy, seasoning if necessary. Now stir in the savoy cabbage strips and cook for a short time.
4. Serve slightly moist with meat dishes.