Clear meat soup, beef soup

Ingredients for 4 servings:

• 300 g beef (leg)
• 300 g beef soup meat
• 300 g chicken leg(s), wings or breast
• 1 onion(s)
• 1 soup vegetables
• 2 carnations
• 1 pinch of nutmeg
• Salt
• 4 peppercorns
• 2 bay leaves
• 4 juniper berries

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

as a clear soup with garnish or as a soup pot

The meat in this soup can be varied. Depending on what my butcher has for me, I use leg meat and soup meat, or bones and soup meat, and sometimes I add chicken pieces as well. I like the robust flavor that comes from this mixture. Halve the onion, roughly chop the soup vegetables, and briefly roast them in a large pot without adding any fat. Add the leg meat or bones and roast briefly. Add the remaining ingredients to the pot and pour in enough cold water to cover everything well. Bring to a brief boil and skim off the foam. Reduce the heat and simmer gently for about 1 1/2 to 2 hours. If adding chicken to the soup, add it a little later (45 minutes before the end of the cooking time). Remove the meat and bones from the soup and pour the broth through a fine sieve into a saucepan. Serve the clear broth with garnish, if desired, as a starter soup. For a soup pot as a main course, mince the cooked meat, serve with cooked soup noodles and vegetables of your choice (e.g. leeks, carrots, peas, finely chopped and briefly cooked) and sprinkled with fresh chives.