Beef broth with pith dumplings

Ingredients

Directions

1. 1

   Clean, wash and chop the soup vegetables and onion, except for 1 stick of leek and 1 carrot. Wash the meat and bones. Heat the oil in a pot. Brown the meat, bones and vegetables.

2. 2

   Add spices and pour on 1 1/2 litres of water. Let simmer for about 2 hours in an open pot. Remove bones after 10-15 minutes, remove marrow. Put the bones back into the soup. Stir 50 g marrow until creamy.

3. 3

   Knead with egg and breadcrumbs. Add salt, form small dumplings and chill. For clarification sieve the stock, let it cool down and degrease it. Bring the stock slowly to the boil, stirring in the beaten egg white.

4. 4

   Let the stock steep for about 15 minutes, skim off the egg white. Cut remaining leek and carrot into fine strips. Wash and chop parsley. Season stock with salt and pepper. Let the vegetable strips, peas and marrow dumplings simmer for about 5 minutes.

5. 5

   Serve sprinkled with parsley. Serve with cheese sticks.