Beef soup with buckwheat garnish

Ingredients for 4 servings:

• 500 g beef brisket
• 1 onion(s) with skin
• 1 leek(s), top third roughly chopped, the rest for the filling
• 1 parsley root(s), roughly chopped
• 1 carrot(s), roughly chopped
• 1 sprig Celery, roughly chopped
• ½ bunch parsley
• possibly lovage
• 1 tsp peppercorns
• 1 tsp allspice berries
• 3 bay leaves
• 2 tsp salt
• 2 parsley roots
• 2 carrots
• 2 sprigs of celery
• 100 g buckwheat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 10 minutes; Total time approx. 2 hours 40 minutes

the slightly different insole that fits perfectly

First, make a nice broth. Bring about 2 liters of water to a boil in a large pot. Add the beef brisket, onion with skin (this gives the broth a golden yellow color), parsley root, carrot, the top third of the leek, celery, parsley with stems, possibly lovage (also called Maggi herb and adds a lot of flavor), peppercorns, allspice, bay leaves, and 2 teaspoons of salt. Bring everything to a boil and simmer over low heat for about 2 hours, more or less boiling. Then remove the meat and let it cool. Strain the broth through a sieve. The cooked vegetables, including the spices, can be discarded. Meanwhile, roast the buckwheat in a dry pan until it begins to smell. Then pour in 1 liter of water, add salt, and cook for about 10 minutes until al dente. Place the buckwheat in a sieve and rinse with water. Clean the remaining vegetables and cut them into small pieces. Return the broth to the pot, bring to a boil, and simmer the vegetables for about 10 minutes. Separate the meat from the fat and cut into bite-sized pieces. Add the meat and buckwheat to the soup. Season everything to taste and garnish with freshly chopped celery or parsley.