Clear Beef Soup with Vegetables and Noodles

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 42 kcal


  • The beef broth
  • 500 g Beef soup-high rib
  • 1 Chopped onion
  • Dried maggi herb
  • Bay leaves and juniper berries
  • Salt and pepper
  • Inlay
  • 500 g Soup greens fresh
  • 2 Cauliflower florets tk
  • 50 g Peas
  • 150 g Frozen asparagus from the last harvest
  • 50 g Frozen kohlrabi
  • 100 g Soup noodles
  • Egg prick
  • 1 Egg whisked
  • Salt and pepper
  • Freshly grated nutmeg


  • Wash the beef and cook it with the onion and the spices until the meat is soft, for me it took 50 minutes. During this time, peel the soup greens and cut into cubes, defrost the frozen vegetables and boil the soup noodles in salted water until soft.
  • When the meat is soft, pass the stock through a sieve to collect the stock. Add the vegetables to the stock and cook until soft. Cut the meat into small cubes, remove the fat and discard.
  • For the egg prick, beat the egg in a cup, season with salt, pepper and nutmeg and place in the microwave and heat for 1 min.
  • When the vegetables are soft, add the noodles, add the meat cubes, stir everything well, bring to the boil and place on deep plates, pour the egg custard over it and feast deliciously. For dessert there was red fruit jelly with vanilla sauce


Serving: 100gCalories: 42kcalCarbohydrates: 7gProtein: 1.7gFat: 0.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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