Ingredients
2 bay leaves
1 teaspoon black peppercorns,
a little salt and nutmeg
600 g soup greens (carrot, parsley root, celeriac, leek)
2 onions
1 beef leg slices (approx. 750 g)
250 g noodles, soup noodles (e.g. small mussel noodles)
1 bunch of chives
preparation
1. First clean the soup greens. Then peel the carrot, parsley root and celery. Dice vegetables 1 cm large. Clean the leek, halve it lengthwise, rinse and also dice 1 cm in size. Cover and set aside half of the greens and the leek. Halve unpeeled onions.
2. At night, put the leg slice, onions, the other half of the soup greens, bay leaves and peppercorns in a large pot. Add 2 liters of cold water and bring to the boil, covered. Add 1 heaped teaspoon of salt and cook over a gentle heat for 2 hours.
3. Now remove the meat from the broth and set aside. Pour the broth through a sieve into a pot. Add the reserved soup greens and leek. Cover and bring to the boil over a gentle heat for 10 minutes. Add the noodles and cook in the broth according to the package instructions. Meanwhile, remove the meat from the bones and remove the tendons and fat.
4, Now dice the meat into 2 cm pieces and add it to the broth. Cut chives into fine rolls. If necessary, season the soup and serve sprinkled with chives.
Bon appetit