Summary

Ingredients

• 300 g beef (le slice)
• 300 g beef soup meat
• 300 g chicken le (s), wins or breast
• 1 onion (s)
• 1 soup greens
• 2 carnation (s)
• 1 pinch (s) nutmeg
• salt
• 4 grains pepper
• 2 bay leaves
• 4 juniper berries

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Instructions

1. This soup can be varied from the meat. Depending on what my butcher has for me right now, I use leg meat and soup meat or bones and soup meat, and sometimes chicken pieces are also added. I like the bold taste that comes from this mixture.
2. Halve the onion, roughly chop the soup greens, briefly roast in a large saucepan without adding any fat, add the beef or bones, roast briefly. Put the rest of the ingredients in the saucepan and pour in enough cold water to cover everything well, bring to the boil briefly and skim off the foam.
3. Reduce the heat and simmer gently for about 1 1/2 to 2 hours. If chicken is in the soup, add it a little later (45 minutes before the end of the cooking time).
4. Remove the meat and bones from the soup and pour the broth through a fine sieve into a saucepan.
5. Serve the clear broth with a filler as a pre-soup.
6. For a soup pot as a main course, chop up the cooked meat, serve with cooked soup noodles and vegetables as desired (e.g. leek, carrots, peas, finely chopped and briefly cooked) and sprinkled with fresh chives.