Late soup with beef and vegetables

Ingredients

Directions

1. 1

   Wash the meat and blanch in boiling water. Clean or peel, wash and roughly dice 1 carrot, celery, 1 stick of leek. Halve the onion. Boil the chopped soup vegetables, onion, meat and 1.5 litres of water. Season with salt, laurel and peppercorns. Simmer lightly for another 2 hours. Skim off any protein foam that may have formed in between

2. 2

   For the spaetzle, mix flour, eggs, 1/2 tsp. salt, nutmeg and mineral water to a smooth dough. Let dough rest for about 30 minutes

3. 3

   In a wide pot, boil up plenty of salted water and oil. Press the spaetzle dough into the water in portions using a spaetzle press. Bring to the boil and cook for about 3 minutes until the spaetzle rise to the surface. Remove the spaetzle with a skimmer, rinse briefly with cold water and allow to drain

4. 4

   Clean or peel and dice the remaining vegetables and potatoes. Remove meat from the stock. Pour the stock through a fine sieve, measure and fill up to 1 1/2 litres with water. Bring the stock and prepared vegetables to the boil and simmer the vegetables for about 10 minutes. Remove bones and fat from meat and cut into cubes. Add spaetzle and meat to the soup and warm it up. Season to taste with salt and nutmeg. Arrange soup