Grandma's beef soup

Ingredients for 8 servings:

• 1 kg soup meat (ox breast), or other
• 1 leg of veal(s)
• some marrow bones
• 2 onions
• 1 bunch of soup vegetables (leeks, carrots, celery), fresh
• peppercorns
• 3 bay leaves
• 300 g soup noodles, very small
• 30 marrow dumplings, bought or homemade
• 2 cans of egg custard, or homemade
• 1 cauliflower
• Salt
• possibly Maggi

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 4 hours 15 minutes

with a lot in it

Heat a large pot over high heat. Halve the onions with their skins on and add them to the pot with the cut end intact. Roast vigorously until the cut end is almost black. Pour in enough water to almost fill the pot. Add the beef, shank, and bones. Also add a handful of peppercorns, 3 bay leaves, and a tablespoon of salt. Bring to a boil and immediately reduce the heat to almost 20°C. Simmer for about 3 hours, skimming off any foam that rises. Cut the cauliflower into fine florets. Finely chop the vegetables. Remove the soft-cooked beef from the soup and let it cool. Strain the soup through a sieve, return it to the stove, and increase the heat to slightly higher, adding the vegetables. After about 15 minutes, add the cauliflower, followed by another 5 minutes with the noodles. When everything is al dente or tender, reduce the heat. Let the egg custard and marrow dumplings simmer in the soup for about 10 minutes. Season the soup with salt and pepper. If you like, you can add a few dashes of Maggi.