Ingredients:
2 bay leaves
1 teaspoon of black pepper
A little salt and nutmeg
600 g of green soup (carrot, parsley root, celery, leek)
2 onions
1 piece of beef (approx. 750 g)
250 g of soup noodles (eg small clam noodles)
1 bunch of onions
Preparation:
We are preparing greens soup: clean the greens of the soup thoroughly. Then peel the carrot, parsley root and celery and cut everything into cubes of about 1 cm. Clean the leek, cut it in half lengthwise, wash it, and cut it into 1 cm cubes. Leave half of the green soup and the onion aside. Cut the onion in half without peeling.
Put the broth: Put a piece of leg, chopped onion, the second half of the soup greens, bay leaves and peppercorns in a large pot. Add 2 liters of cold water and let it boil. Stir in 1 teaspoon of salt and let it simmer over low heat for about 2 hours.
Process the meat and stock: After cooking, remove the meat from the stock and set aside in a bowl. Pour the stock through a sieve into a clean saucepan. I put aside the greens and leek soup for the broth. Boil and let it boil for about 10 minutes on low heat. Add the noodles for the soup and simmer in the broth according to the instructions. Meanwhile, we lose the meat from the bone, remove the tendons and fat.
Finish: cut the meat into approximately 2 cm cubes and return it to the broth. Cut the onions into thin rolls and season the soup if necessary. Before serving, sprinkle the soup with chopped onions.
Bon appetit! 🍽