I cook all the stews one day in advance and let this go through for 1 night. When we eat the next day, I heat this soup in the microwave in portions. We like solid soups with less broth. The information in this recipe results in such a stew. If you like it more liquid, just boil more broth. I find it a little difficult to give exact measurements, because I don`t weigh anything and cook without a hitch. If something seems too much or too little to you, change it according to your own taste. The soup doesn`t taste any worse just because there are half of the peas in it.
The broth:
Wash the meat and bones, put them in cold water and bring to the boil. Let boil once, skim off the foam with a trowel. Halve the onion, roast the cut surfaces in a pan without fat (it can get really dark), cover with the soup greens, spices and salt, cover and simmer for approx. 2 hours.
In the meantime, clean the vegetables for the stew: small florets of cauliflower, thin rings of leek, small strips of paprika, grated carrot.
Cook the pasta separately until firm to the bite, strain, rinse with cold water.
When the meat is done, remove it, the vegetables and the bones. Stir tomato paste into the broth, season with a little granular broth, salt and pepper. In the case of vegetables, first boil the cauliflower in for about 7 minutes, then the leeks and, after another 5 minutes, add the paprika strips, grated carrots and frozen peas, also briefly bring to the boil. Finally, put the pasta and the meat cut into small cubes in, bring to the boil again, remove from the stove and just let it steep. The pasta will continue to cook without becoming too soft. Fresh herbs on top when serving.
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