John Myers
Beef Soup with Slice of Leg, Marrowbones, Vegetables and Liver Dumplings
The perfect beef soup with slice of leg, marrowbones, vegetables and liver dumplings recipe with a picture and simple step-by-step instructions.
- 500 g Leg disk
- 350 g 2 Markknochen
- 2,5 liter Water
- 2 tsp Salt
- 1 Zwiebel ungeschält
- 1 Knoblauchzehe
- 1 Stück Ingwer
- ½ rote Chilischote
- Parsley stalks
- 2 Lorbeerblätter
- 2 Wacholderbeeren
- 2 Nelken
- 2 schwarze Pfefferkörner
- 100 g Carrot blossoms
- 100 g Celery diamonds
- 50 g Leek rings / pieces
- 20 g Parsley
- 1 tbsp Liquid Maggi wort
- 1 tbsp Ketchup Manis
- 100 g Veal liver
- 50 g 1 kleine Zwiebel
- 75 g Breadcrumbs
- 50 g Margarine
- 1 Ei
- 0,5 tsp Salt
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly ground nutmeg
- 50 g Vermicelli
- 0,5 tsp Salt
- Peel the garlic clove and ginger. Wash the chilli pepper. Wash the leg slice and marrow bones and pat dry with kitchen paper. Heat water (2.5 liters) with salt (2 teaspoons), with bay leaves (2 pieces), juniper berries (2 pieces), cloves (2 pieces) and black peppercorns, the leg slice, marrow bone, onion, clove of garlic, ginger and half red Add the chilli pepper and let everything simmer / cook with the lid on for about 1.5 hours. In the meantime, prepare the vegetables and liver dumplings. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 – 5 mm thick) with the knife. Clean / peel the celery, first cut into slices and then into diamonds. Clean / wash the leek, halve lengthways and cut into strips. Wash the parsley, shake dry and pluck. For the liver dumplings: peel and roughly dice the onion. Wash the liver, pat dry with kitchen paper, cut into pieces and puree with the onion cubes. Put all ingredients (pureed veal liver + onion, 75 g breadcrumbs, 50 g margari-ne, 1 egg, ½ teaspoon salt, 2 big pinches of colored pepper from the mill and 1 big pinch of ground nutmeg) in a bowl and combine with your hands Knead the dough. After about 1.5 hours, pour the soup through a sieve and collect the broth. Put the prepared vegetables in the broth, remove the meat from the bones, cut into small pieces and add to the soup. Let everything simmer / cook for another 30 minutes. In the last 15 minutes, form small liver dumplings (approx. 20 pieces) with moistened hands and slide them into the soup. Boil the vermicelli (50 g) in salted water (½ teaspoon salt) according to the instructions on the package, drain through a fine kitchen sieve and also add to the soup. Finally season with liquid Maggi seasoning (1 tbsp) and sweet soy sauce (1 tbsp) and serve the soup hot. The soup vegetables photographed were too much. So I cut it in half and frozen one half.
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