Place the leg slice on the bottom of the pot and place the piece of beef on top. Top up with the water and heat slowly, but do not boil. Skim off the brownish foam that rises over time.
In the meantime, quarter the celery; after cooking it can be made into a salad. Halve the onion and brown it in a pan on the cut surface, and roughly dice half of the leek and carrots.
When the foam stops rising, add the coarsely chopped vegetables, celery and onion. Likewise, add bay leaves, juniper berries, mustard seeds, chilli pepper, peppercorns and thyme.
Cover and simmer the soup for about 2 hours until the meat is soft. You can take the celery out earlier if you still want to process it into a salad. While the soup is simmering, cut the remaining vegetables into fine cubes.
When the meat is soft, remove it and let it cool down a little. Cut part of it or all of it (as you like) as a soup insert. The rest z. Enjoy it with a delicious celery salad or chive salad or process it into a beef salad.
Pour the soup through a sieve and remove the cooked vegetables and spices.
Put the soup on again and cook for about 15 minutes without the lid. Then take it off the stove and add the rest of the finely diced vegetables and let it steep. Season to taste with salt, pepper and nutmeg.
Serve the soup with some beef and chopped parsley.
If you want, you can also add pasta, marrowballs or egg custard as an insert. And the Saarlander will certainly add a shot of Maggi.
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