Fresh soup, aka "hill soup" because of the abundant filling

Ingredients for 8 servings:

• 750 g beef leg slice(s)
• 750 g beef brisket
• 1 bunch of soup vegetables
• 200 g celery, diced
• 200 g carrot(s), diced
• 4 tsp salt
• 3 ½ liters of water
• 10 eggs
• 250 ml cream
• 1 tsp salt
• 1 tsp nutmeg
• 1 kg minced beef
• 150 g breadcrumbs
• 2 eggs
• 3 tsp salt

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 30 minutes

Place the beef shank and brisket on the bottom of the pot. Add water and salt. Reduce the heat to low and bring the water to a slow boil. The water should not be bubbling. This ensures the soup stays clear and does not need to be clarified afterwards. Bringing it to a boil can take up to an hour. During this time, clean the soup vegetables and cut them into large pieces, and prepare the egg custard and dumplings. Once the soup has boiled, add the vegetables to the pot after thoroughly removing any foam from the soup with a slotted spoon. Then continue to simmer the soup on low heat. The total cooking time is approximately 2.5 hours; the meat should be tender. For the egg custard, use an immersion blender to beat the eggs with cream, salt, and nutmeg until smooth. Then transfer the soup to a buttered casserole dish. Place the casserole dish in the microwave. Use the defrost program to set the egg custard. Keep an eye on it; depending on the appliance, it may take some time or three to four times until the entire egg custard is set. Then turn the egg custard out onto a cutting board and cut into cubes. Set aside. For the dumplings, knead the ground beef with the breadcrumbs, eggs, and salt vigorously by hand until a smooth dough forms. From this, form the dumplings. Bring salted water to a boil in a pot and add the dumplings all at once to the boiling water. When cooked, they will rise to the surface and can be skimmed off with a slotted spoon. Set aside. Prepare approximately 200g of diced celery and 200g of diced carrots. After the cooking time, remove the soup vegetables from the pot with a slotted spoon. You won’t need the soup vegetables anymore, but they taste delicious and are great for snacking. Remove the soup meat from the pot with a fork and rinse thoroughly under cold water. Once cooled, cut the meat into cubes and set aside. When removing the soup vegetables and soup meat, stir the pot as little as possible to leave the suspended particles at the bottom. Slowly pour the broth through a fine sieve into another pot to separate any suspended solids from the broth. Bring the broth to a boil and add the diced celery and carrot. Let it simmer for a few minutes, then add the other ingredients and bring to a boil briefly. If you like, you can add soup noodles. I always cook these separately. Then everyone can add soup noodles to the soup as desired. This also has the advantage that the noodles don’t swell in the soup if you want to eat it for several days. This recipe makes about 5.5 liters of soup for 8 people. I always cook it so that we can eat it for two days on the weekend with our family of four.