Heat a large saucepan strongly. Halve the peeled onions and place in the pot with the cut. Roast vigorously until the cut is almost black. Add enough water to make the pot almost full. Add the soup meat, the leg slice and the bones. Also add a handful of peppercorns, 3 bay leaves and a tablespoon of salt. Bring to the boil and immediately reduce to almost the lowest heat. Let simmer for about 3 hours. In between skim off the rising foam.
Cut the cauliflower into fine florets. Finely chop the soup vegetables.
Remove the soft-boiled meat from the soup and let it cool down. Pass the soup through a sieve, put it back on the stove and add the soup vegetables over a slightly higher heat. After about 15 minutes add the cauliflower, after another 5 minutes add the noodles. When everything is firm or soft, reduce the temperature. Let the egg custard and marrowballs sit in the soup for about 10 minutes. Season the soup with salt and pepper.
If you want, you can add a few dashes of Maggi to the soup.
Ingredients
Print Recipe
Pin Recipe