Beef soup with noodles

Ingredients for 4 servings:

• 2 ½ liters of water
• 1 beef leg slice(s), approx. 400 g
• 1 large onion(s), halved
• 5 bay leaves
• 2 medium-sized carrots or 1 large carrot, sliced
• 90 g soup noodles, e.g. alphabet noodles made from spelt
• Salt and pepper, mixed, from the mill
• 4 tbsp, heaped parsley, fresh, chopped

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 2 hours 3 minutes; Total time approx. 2 hours 10 minutes

easy and quick to prepare

Place the bay leaves, a halved onion, and the sliced ​​carrot(s) in a large pot. Rinse the shank briefly under cold water and then add it to the pot. Add 1.5 liters of water and bring to a boil. Once boiling, simmer for 2 hours (not on full heat—my stove has 9 heat settings, so I set it to level 6 with the lid slightly open). While the soup is cooking, weigh the noodles and set them aside, and prepare the parsley. Once the cooking time is over, remove the bay leaves and onion (you won’t need these ingredients for the soup). Place the shank on a board and let it cool briefly. Remove the meat from the bone and fat, cut into small pieces, and return it to the soup. Add about 1 liter of water and bring to a boil. Add the soup noodles and cook for about 3 minutes, then season with salt and pepper. I need about 1.5 teaspoons of salt, but that’s a matter of taste. Chopped parsley at the table is fine. Fun variation: I like to use purple carrots; it colors the water beautifully and is something unusual and not so boring. Tip: If you have a dog, you can put the leftover leg of shin in the dog’s food bowl.