Brown or clear beef soup

Ingredients for 4 servings:

• 3 liters of water (salt water)
• 1 kg soup meat (ribeye, breast core, boiled beef or belly meat)
• 1 bunch of soup vegetables
• 3 peppercorns
• n. B. Vegetable leftovers
• some nutmeg
• possibly bones (soup bones)
• possibly liver(s) or spleen
• possibly food coloring (caramel coloring)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grandma’s kitchen

In 3 liters of salted water, add 1 kg of meat, soup greens, and leftover vegetables (cabbage or savoy cabbage, cauliflower, kohlrabi), 3-4 peppercorns, and a very small amount of coarsely chopped nutmeg. Cover and simmer gently for 2.5 hours. Skim off any foam. If you primarily want to make a hearty soup, add the meat to cold water and leave the foam unscrambled. Alternatively, you can simmer some liver or spleen instead of meat bones. If the soup is very fatty, skim off the fat and use it to steam vegetables. Slowly strain the soup through a fine cheesecloth and color it with a little caramel.