Summary

Ingredients

• 1 kg beef (soup meat)
• 1 leek, roughly chopped
• 2 carrots, unpeeled and roughly chopped
• 0.5 ½ celery, unpeeled and roughly chopped
• 1 onion (s), cut in half and roasted
• Lovage
• parsley
• sea-salt
• pepper from the grinder
• Vegetables (julienne, vegetables cut into thin strips)
• Noodles (soup noodles)
• 2 liters cold water

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Instructions

1. Wash the beef, pat dry and rub with salt and pepper. Halve the onion and roast the cut surfaces on a piece of aluminum foil on the stove top until dark brown. Wash, clean and roughly chop the leek, carrots and celery. Put the meat, vegetables, the roasted onion, lovage and parsley in the cold water, season with salt and pepper, bring to the boil and then switch down. The soup shouldn`t boil, just simmer slightly.
2. After about 2 hours the meat is soft, then take it out of the pot, wrap it in aluminum foil and set it aside. Pour the soup through a sieve and reheat with the julienne vegetables. Cut the meat set aside into cubes. Cook the soup noodles in a little salted water for five minutes.
3. Place the diced meat and the cooked noodles in portions in soup plates, pour over the hot broth with the julienne vegetables and serve the soup immediately.
4. Pancakes (thin pancakes cut into strips) or egg cakes and much more are also suitable as soups.
5. Do not cook the soup noodles in the soup, otherwise it will turn cloudy