Beef Soup with Carrot Blossoms and Egg Custard

Cook the pasta in water with salt (1 teaspoon) and turmeric (1 teaspoon) until firm to the bite according to the instructions on the package, drain and toss in butter (1 tbsp) in a hot saucepan.

Mix all ingredients (2 eggs, 1 big pinch of nutmeg, 1 teaspoon instant beef broth, ½ teaspoon sambal oelek and 4 tablespoons milk) well, put in a freezer bag and let set in gently simmering water. Take out, cut open the bag, let cool down and cut into cubes.

Peel the onions and garlic cloves. Wash the meat, pat dry with kitchen paper and cook in water (2.5 liters) with onions (2 pieces), juniper berries (5 pieces) and bay leaf (1) for about 1 hour with the lid closed. Skim off the resulting foam with a trowel. Peel the carrots with the vegetable peeler, scrape with the vegetable blossom scraper / vegetable peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean the celery and cut into small diamonds. Clean and wash the leek and cut into rings. Wash the parsley, shake dry and pluck. After about an hour of cooking, remove the onions, garlic cloves, bay leaf and juniper berries and add the prepared vegetables (carrot blossoms, celery, leek rings and plucked parsley). Let everything simmer / boil again for approx. 25 - 30 minutes. Remove the meat, cut it into cubes and put it back in the soup. Let everything simmer / cook for another 20 minutes. Fold in the prepared noodles and the diced egg sticks and season with instant beef broth (2.5 tsp), Maggi seasoning (2 tbsp), sweet soy sauce (½ tbsp), salt (2 big pinches) and pepper (2 big pinches). Briefly heat the soup and serve hot.