Marie's beef soup

Ingredients for 6 servings:

• 1 kg beef (soup meat)
• 1 stalk(s) leek, roughly chopped
• 2 carrots, unpeeled and roughly chopped
• ½ celery root, unpeeled and roughly chopped
• 1 onion(s), halved and roasted
• lovage
• Parsley
• Sea salt
• Pepper from the mill
• Vegetables (julienne, vegetables cut into fine strips)
• Noodles (soup noodles)
• 2 liters of cold water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a recipe from my mom

Wash the beef, pat dry, and rub with salt and pepper. Halve the onion and roast the cut sides on a piece of aluminum foil on the stovetop until dark brown. Wash, trim, and roughly chop the leeks, carrots, and celery. Add the meat, vegetables, roasted onion, lovage, and parsley to the cold water, season with salt and pepper, bring to a boil, and then reduce the heat to low. The soup should not boil, but only simmer gently. After about 2 hours, the meat will be tender; remove it from the pot, wrap it in aluminum foil, and set aside. Strain the soup through a sieve and return it to the heat with the julienne vegetables. Dice the reserved meat. Cook the soup noodles in a little salted water for five minutes until tender. Place the diced meat and cooked noodles in portions into soup bowls, ladle the hot broth with the julienne vegetables over the top, and serve the soup immediately. Also suitable as a soup garnish are noodles (thin pancakes cut into strips) or egg custard, and much more. Do not cook the soup noodles in the soup, otherwise it will become cloudy.