Beef soup

Ingredients for 4 servings:

• 500 g beef (topside, roulade meat)
• 4 marrow bones
• ½ celeriac
• 3 large carrots
• 1 stalk(s) leek
• 3 spring onions
• 2 garlic cloves
• 1 sprig(s) rosemary
• 2 sprigs of lovage
• 3 sage leaves
• salt and pepper
• nutmeg
• Parsley
• Chive rolls

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

homemade

First, fry the topside and marrow bones in a little fat in a pot to develop their flavor. Cut the soup vegetables (celery, carrots, leeks, and spring onions) into bite-sized pieces and finely dice the garlic. Add everything to the pot and fry. Fill the pot with cold water until everything is covered and add the rosemary, sage, lovage, salt, pepper, and a little nutmeg. Bring the soup to a boil and simmer gently for 2 hours. Remove the marrow bones and meat. Cut the meat into bite-sized pieces and add them back to the soup. (Recommendation: Scrape the warm marrow from the bones and enjoy with a little salt as a spread on bread.) Then remove the twigs and sage leaves and sprinkle the soup with some chopped parsley and chives. Tip: This goes best with Kaspressknödel (cheese dumplings) (see my Austrian Kaspressknödel recipe).