Spaetzle Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large beef leg slice (s)
- 1 large carrot
- 1 small celeriac
- 4 large potato (s)
- 1 large bay leaf
- 1 medium onion (s)
- 150 g spaetzle
- possibly sour cream
- some oil
- some salt and pepper
- Parsley, chopped
Print Recipe
Pin Recipe Instructions
- Simmer the leg slice with celery in 2 liters of water for 45 minutes until a strong broth is formed. Salt, pepper. Then take out the celery, throw it away and cut the meat into small pieces, put back in the broth.
- Peel the potatoes, cut into large cubes and add to the broth with the bay leaf. Cook for another 10 minutes. In the meantime, chop the onion and fry in a little oil until golden. Peel the carrot, add to the onions and fry lightly. Add the spaetzle with vegetables to the soup and then cook for another 12 minutes.
- Arrange the soup in a plate with parsley and a teaspoon of sour cream to taste.
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