Strong beef soup

Ingredients

Directions

1. 1

   Wash meat and bones. Dab meat dry, cut connective tissue slightly several times and season with salt. Heat the oil in a pan and fry the meat for approx. 5 minutes while turning it.

2. 2

   Blanch meat and bones covered with boiling water for about 3 minutes. Clean or peel and wash 1 bunch of soup greens. Lard onion with bay leaf and cloves. Pour the meat and bones into a sieve and rinse with cold water to remove any clotted egg white.

3. 3

   Add 2 litres of cold water, meat, bones, prepared soup vegetables, larded onion, juniper berries and peppercorns. Bring the stock slowly to boil and boil for 1 1/2-2 hours. Remove protein foam with a skimmer again and again.

4. 4

   In the meantime, clean or peel the remaining soup vegetables, wash them and cut them into thin slices of the same size. Remove meat and vegetables from the stock. Pour the stock through a sieve with a cloth into another pot.

5. 5

   Bring the stock to the boil. Add vegetables and cook for about 5 minutes. Remove meat from the bone, cut into cubes with a sharp knife and add to the stock. Wash parsley, shake dry, pluck leaves from the stalks and chop.

6. 6

   Arrange the soup in a terrine and sprinkle with parsley.