Ingredients:
2 bay leaves
1 tsp peppercorns, black
pepper a little salt and nutmeg
600 g soup vegetables (carrot, parsley root, celeriac, leek)
2 onions
1 leg of beef (approx. 750 g)
250 g pasta, soup noodles (e.g. small shell pasta)
1 bunch of chives
Preparation:
1. First clean the soup vegetables. Then peel the carrot, parsley root and celery. Dice the vegetables into 1 cm pieces. Clean the leek, halve it lengthways, rinse it and also dice it into 1 cm pieces. Cover and set half of the soup vegetables and the leek aside. Halve the onions without peeling them.
2. At night, put the leg of pork, onions, the other half of the soup vegetables, bay leaves and peppercorns in a large pot. Add 2 litres of cold water and bring to the boil, covered. Add 1 heaped teaspoon of salt and cook at a low heat for 2 hours.
3. Now remove the meat from the broth and put it to one side. Pour the broth through a sieve into a pot. Add the soup vegetables and leek that you set aside. Cover and bring to the boil and cook over a low heat for 10 minutes. Add the pasta and cook in the broth according to the instructions on the packet. In the meantime, remove the meat from the bone, and remove the tendons and fat.
4. Now dice the meat into 2 cm cubes and add to the broth. Cut the chives into fine rolls. Season the soup if necessary and serve sprinkled with chives.
Bon appetit.