John Myers
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Beef Soup with Filler
The perfect beef soup with filler recipe with a picture and simple step-by-step instructions.
For the soup:
- 1,5 kg Boiled beef *)
- 750 g Soup vegetables (celery, carrots, leeks, parsley roots)
- 4 liter Water
- 2 tsp Salt
- 2 tbsp Beef broth instant
- 2 tbsp Maggi wort
- 0,5 tsp Salt
- 0,5 tsp Pepper
For the egg prick:
- 4 Eggs
- 100 ml Milk
- 1 tsp Beef broth
- 0,5 tsp Salt
- 2 Strong pinches of nutmeg
- 1 Freeze bag
For the pasta:
- 250 g Soup noodles
- 1 tsp Salt
Soup:
- Boil the Tafelspitz in salted water for about 2 hours. In the meantime, clean, scrape and cut the vegetables and add to the meat after an hour. Prepare the vegetables: clean, wash and dice the celery. Peel the carrots and parsley roots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative blossom slices (approx. 5 mm thick) with the knife. Clean and wash the leek, halve lengthways and cut into rings.
Egg prick:
- 4 Whisk eggs with milk (100 ml), salt (½ teaspoon), beef stock (1 teaspoon) and nutmeg (2 pinches) and place in a freezer bag. Half fill a saucepan with water and hang the freezer bag in the boiling water. Simmer (approx. 8-10 minutes) until the egg prick is firm. Cut open the bag, let the egg stick cool down a bit and cut into cubes or diamonds.
Pasta:
- Cook the pasta in salted water (1 teaspoon) according to the instructions on the package and drain through a kitchen sieve.
Finishing the soup:
- Remove the meat and cut a portion (approx. 300 – 400 g) into cubes. Add the meat, egg crust and noodles to the soup and season well with beef stock, Maggi, pepper and salt. Serve the soup hot.
*) Siehe Rezept:
- –
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