Wedding soup

Ingredients for 8 servings:

• 800 g beef, e.g. Hieferscherzel, Riedhüfel, thick Spitz, Tafelspitz or Kügerl
• 200 g beef liver, as desired
• 2,500 g beef marrow bones
• 2 liters of water
• 2 onions
• 2 carrots
• 1 parsnip(s)
• 1 parsley root(s)
• 100 g celeriac
• 1 leaf of savoy cabbage
• 2 mushrooms
• 1 tbsp salt
• 1 tsp peppercorns
• 4 allspice berries
• 2 bay leaves
• 2 sprigs of parsley
• 2 tbsp chives, chopped
• 8 slice(s) of bread, of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

The choice of meat depends on its intended use. Preparation can also be tailored to the menu. If the flavor of the soup is paramount, place the meat in cold water. The soup will still be delicious thanks to the seasoning. If you prefer to retain the flavor of the meat, add it to boiling water. Cook the meat with the sliced ​​liver and bones in water with salt, peppercorns, allspice, bay leaves, and parsley stalks for 90 minutes. Halve the unpeeled onions and brown the cut surfaces without fat. Cut the carrots, parsnip root, parsley root, and celeriac into 3-4 mm thick slices. Cut flowers or hearts out of the slices. Cook the onion, carrots, parsnip, parsley root, celery, cabbage leaves, and mushrooms in the soup for another 30 minutes. Remove the onions and parsley stalks and serve the soup sprinkled with chives. You can serve the meat cut into small pieces in the soup or use it in other dishes (beef salad, etc.). Cut the bread slices into hearts and toast them briefly without fat in a heavy pan or in the oven at 220°C. The leftover vegetables can be chopped and cooked in soup or used in salads and smoothies. Tip: The pretty shapes encourage children to eat vegetables.