Kehdinger Wedding Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef bones (soup bones)
- 1 bunch soup greens
- water
- 1 onion (s)
- 1 bay leaf
- 3 peppercorns
- 2 grains allspice
- 1 teaspoon salt
- some nutmeg
- 1 kg beef soup meat (e.g. cross rib)
- 1 carrot (s)
- 200 g frozen asparaus, 250 e stew
- some salt and pepper
- 250 g dumplins (meatballs)
- rice
- raisins
Print Recipe
Pin Recipe Instructions
- Put the soup bones in a large saucepan. Clean the soup greens and the onion and add them. Add the bay leaf, pepper, allspice, nutmeg and salt to the saucepan and fill with water until all the ingredients are covered.
- Bring to the boil and simmer for 2 hours. After 30 minutes add the soup meat and cook with it. In the meantime, clean the carrots and cut them into slices.
- Remove the meat from the soup and cut into cubes. Fish out the cooked vegetables and pour the soup through a fine sieve. Return to the saucepan and season with salt and pepper.
- Add the carrot slices to the soup and cook until cooked. Add the meat, asparagus, egg custard and meatballs to the soup and let it get hot.
- For the side dish, bring the raisins to the boil in water, drain and pour over the finished rice.
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