Beef Soup with Carrot Blossoms

1. Wash the soup meat under cold water and pat dry with kitchen paper. In a large, tall saucepan pour water (4 liters), salt (2 teaspoons), the soup meat (500 g), 1 unpeeled onion (140 g), a piece of peeled ginger (20 g), a peeled clove of garlic (10 g) Add parsley (¼ bunch), bay leaves (2 pieces), juniper berries (5 pieces) and black peppercorns (5 pieces) and let everything cook with the lid for 2 hours. In the meantime, prepare the vegetables and pasta. Peel the celery, cut into slices and then into small diamonds. Peel the carrots with the peeler, cut off the ends, scrape 2 into 1 decorative blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Clean, wash and cut into rings. Cook the croissant noodles in salted water (1 teaspoon salt) according to the instructions on the package, pour them through a kitchen sieve, return to the hot saucepan and stir-fry with sunflower oil (1 tablespoon 9 so that they do not stick together. After 2 hours everything (soup meat, onion , Bay leaves, parsley, juniper berries and peppercorns) with a ladle and cut the meat into small pieces. Add the prepared vegetables (celery lozenges, carrot blossoms and leek rings) and the finely chopped meat to the broth and add everything for another 30 Let it boil for minutes with the lid on. Serve the soup hot. Add the noodles so that everyone can serve themselves individually.

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