Salt the meat well and sear it in a saucepan. Then add the water and season with plenty of salt and pepper, it can also be a little more pepper. Then let the meat cook for about 1.5 hours until it is cooked through.
While the meat is cooking, cut the vegetables into small pieces. Kohlrabi and celery in cubes, the kohlrabi larger than the celery, the carrots and the leek in slices.
When the meat is done, take it out and cut into cubes. Meanwhile, put the vegetables in the saucepan and cook until firm to the bite on medium heat.
As long as the vegetables are cooking, bring lightly salted water to the boil for the flour sparrows in a saucepan.
Mix the eggs, nutmeg, a pinch of salt and baking powder in a bowl and mix with enough flour to make a slightly sticky dough.
Put the flour sparrow dough with a tablespoon in portions into the boiling salted water, bring to the boil briefly and then let it steep for 15-20 minutes over a medium heat.
Mix everything together and serve warm.
Tip:
I bind the soup with a light roux and add a quarter of a stock cube.
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