Fettsuppe – Pre-soup Made from Beef, Leg Slice and Sandbones

Summary

Ingredients

For the soup:

• 1 rib (s), high, and / or beef soup meat
• 1 leg disk (s)
• 5 bones (sand), from pork
• 3 marrow bones
• 1 packet soup greens
• salt
• 1 small Head cauliflower, divided into small florets
• 1 handful noodles (soup), e.g., Starch noodles

For the dumplings:

• 80 g marrow from the bones
• 2 medium egg (s)
• 90 g rusks, crumbled, possibly a little more
• 1 pinch baking powder
• salt
• nutmeg

Also: for the egg prick

• 4 large egg (s)
• 250 ml milk
• salt
• nutmeg
• parsley

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Instructions

1. Soup:
2. Wash the bones and the meat of the soup and squeeze out the pulp, put it aside. If you want to add the meat to the finished soup later, put it aside first.
3. Put the bones in a large pressure cooker, cover with cold water and bring to a boil. Skim off the resulting foam with a slotted spoon, then add the soup meat to the boiling water, sprinkle a tablespoon of salt over it and add the chopped soup vegetables. Close the pressure cooker and let it cook for about 40 minutes on a lower heat setting.
4. Cook the cauliflower florets in salted water until firm to the bite and drain, then let stand.
5. Then cool the pot under cold water, open it and pour the soup through a large sieve into a fresh pot. Put the soup meat on a plate and later cut into small pieces.
6. I always boil the bones with fresh salt water for the same amount of time, then I also add dried soup greens - there is another good broth, always better than just water, to fill up the first broth.
7. If I make the soup for Christmas, for example, I now freeze the broth and only take it out of the freezer the day before Christmas.
8. I also prepare the marrow dumplings and freeze them uncooked.
9. To do this, chop the pulp a little and leave it in a saucepan over a mild heat, pour through a fine sieve and allow to cool. If you don`t have enough mark, you can add a little butter to the required amount. Now stir in the eggs, add baking powder (you can also leave out the dumplings, then the dumplings will be a little firmer), add salt, rub nutmeg over them and mix in the rusk crumbs. Adjust the amount until you have a firm dough that can easily be twisted into dumplings. Shape cherry-sized dumplings and either freeze or let simmer in the hot soup for a few minutes.
10. You can also freeze the chopped meat. If you want to degrease, you can do this very well in the cold state, simply remove the cold fat that has settled on the top.
11. Complete::
12. Possibly fill up the broth with water if the consistency is still very concentrated. Season to taste with salt. Cook a handful of soup noodles in the hot soup. Put the marrow dumplings in the boiling broth, then stop boiling, just let them steep.
13. How to make egg prick
14. Beat the eggs with the milk, a little salt and nutmeg in a flat microwave bowl and cook in the microwave for about 5 minutes at 800 watts. If they are not quite set, extend them a little; the cooking time depends on the power of the microwave.
15. Then lift it out of the bowl with a flat spatula, cut into cubes (or cut out stars with a small cookie cutter) and add to the soup with the meat and cauliflower. Season again to taste, possibly add salt.
16. Finally add plenty of chopped parsley.

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