Kehdinger wedding soup

Ingredients for 4 servings:

• 1 kg beef bones (soup bones)
• 1 bunch of soup vegetables
• n. B. water
• 1 onion(s)
• 1 bay leaf
• 3 peppercorns
• 2 grains allspice
• 1 tsp salt
• some nutmeg
• 1 kg beef soup meat (e.g. cross rib)
• 1 carrot(s)
• 200 g asparagus (frozen), 250 g egg custard
• some salt and pepper
• 250 g dumplings (meat dumplings)
• n. B. Rice
• e.g. raisins

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Place the soup bones in a large pot. Trim and clean the soup vegetables and onion. Add the bay leaf, pepper, allspice, nutmeg, and salt to the pot and fill with water until all the ingredients are covered. Bring to a boil and simmer for 2 hours. After 30 minutes, add the soup meat and continue cooking. In the meantime, trim and slice the carrots. Remove the meat from the soup and dice it. Remove the cooked vegetables and pour the soup through a fine sieve. Return to the pot and season with salt and pepper. Add the carrot slices to the soup and cook until tender. Add the meat, asparagus, egg custard, and meatballs to the soup and heat through. For the side dish, boil raisins in water once, drain well, and pour over the cooked rice.