Summary

Ingredients

• 1 leg disk (s)
• 3 carrot (s)
• 1 small kohlrabi
• 1 bunch parsley, curled
• 1 package tagliatelle, with egg, thin
• salt and pepper
• 2 liters water
• possibly broth, instant

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Instructions

1. Wash the leg slice with cold water and put it in a saucepan with 2 liters of cold water and cook for an hour.
2. In the meantime, peel the carrots and kohlrabi and cut into 2 cm cubes. Chop the parsley. Add the vegetables to the leg slice and cook for another 30 minutes. In the meantime, cook the pasta in a separate saucepan in salted water until al dente. Drain the pasta, but do not rinse with cold water
3. Take the leg slice out of the pot. Release the meat and put it back in the saucepan with the stock. Add the pasta to the broth. Stir in the parsley and season with salt and pepper.
4. Usually, boiling the leg slice and vegetables is enough to give the soup a good taste. If it does get a bit bland, you can add seasoning as you like (e.g. stock cubes).