Ingredients
- For the beef broth
- 2 onions, medium size
- 1 leek
- 1 piece of celery
- 2 carrots
- 3 beef bones
- 750 g soup meat, e.g. a slice of beef
- 2 bay leaves
- 15 – 20 peppercorns
- 2 cloves
- 1 – 1 ½ tbsp salt
- 2 ½ – 3 l water
- Parsley
- For the dumplings
- 90 g bone marrow (about 3 –4 bone marrow bones)
- 400 g breadcrumbs
- 6 – 7 eggs
- 1 – 2 shallots, very finely chopped
- Parsley, very finely chopped
- Salt, pepper, nutmeg
- 200 g vermicelli
Instructions
The beef broth
1. Peel and halve the onions. Place the halves of the onions in a large pot with the cut surfaces facing down and fry over medium heat without fat until the cut surfaces are golden brown, then add water. Place the meat and bones in the broth. Slowly bring to the boil and skim the foam several times to keep the stock clear. After half the cooking time with the lid closed, cook very gently for about 1 hour over a low heat.
2. In the meantime, wash and clean the vegetables and cut them into large pieces. Add vegetables, bay leaves, spices, and herbs to the meat and cook gently for another hour.
3. Remove the meat and pour the stock through a fine sieve into a second pan. Season the stock if necessary.
4. Depending on further use, cut the meat into small pieces and add to the stock, or serve with tomato sauce, or prepare a "Feierstengszalotâ€!
The bone marrow dumplings
1. Separate the marrow from the bones and let it melt in a saucepan over a low heat, then pass the fat through a sieve and let it cool down a little.
2. Add the shallots and parsley and season with pepper, salt and nutmeg.
3. Then mix in the eggs and breadcrumbs with a fork until a firm mixture is obtained.
4. Shape a dumpling and cook briefly in some stock or salted water to check the taste and consistency.
5. Let the very small balls simmer in the no longer boiling broth. They must not boil in the soup.
The completion
1. Bring about 1 ½ to 2 litres of stock to the boil and cook the vermicelli or other small soup noodles.
2. Add the prepared marrow dumplings (about 2 handfuls, as desired) and cook over a low heat. The soup should not boil anymore! Then garnish with parsley and enjoy hot.
3. If you want the soup to be even more hearty, you can add finely chopped soup meat, a whipped or hard-boiled egg. However, in my opinion, bone marrow balls should be enough, and the special aroma should not be masked.
Recipe : Simone Schmit-Krack
