Summary

Ingredients

• 5 onion (s)
• 1 bunch soup greens
• 1.2 kg beef brisket, on the bone
• 1 tablespoon peppercorns, white
• 2 bay leaves
• 2 carnation (s)
• some salt and pepper
• nutmeg
• 2 tablespoon butter
• 6 dumplings with meat filling
• some Worcester sauce

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Instructions

1. Halve 1 onion with peel and roast the cut surfaces in a dry pan until dark brown. Clean and rinse soup greens. Roughly dice half of the vegetables. Put the meat, onion halves, green soup cubes, peppercorns, bay leaves, cloves, 3 liters of cold water and 3 teaspoons of salt in a saucepan. Boil open. Skim off the rising foam. Simmer half covered over medium heat for 2 1/2 hours. Skim off the foam in between.
2. Halve the rest of the soup greens lengthways and cut into thin slices. Dice the leek and celery into approx. 1 cm. Peel 4 onions and cut into fine rings.
3. Pour the stock through a fine sieve into a second saucepan. Let the meat rest briefly, then cut from the bone and cut into pieces approx. 1.5 cm in size. Bring the broth to the boil again. Add the rest of the soup greens and cover and simmer for 10 minutes.
4. Melt the butter in a pan and roast the onion rings in it for about 10 minutes until golden brown.
5. Add dumplings to the broth and simmer for another 5 minutes. Season the soup with salt, pepper, nutmeg and a few dashes of Worcester sauce. Add the meat to the soup and warm it up briefly. Divide the soup on plates and pour the onions over them.