Maultasche Soup

5 from 3 votes
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine European
Servings 4 people


Maultasche soup

  • 1 Onion
  • 2 Packs Soup vegetables
  • 800 g Beef leg slice
  • Salt to taste
  • 2 Bay leaves
  • 4 piece Juniper berries
  • 8 piece Black peppercorns
  • 2 Bags Maultaschen (refrigerated counter)
  • Parsley from our own garden to your taste
  • Rapeseed oil to taste


  • Cut the onion in half with the skin and put it in a small hot pan, put the cut surface in and let it roast until dark brown. Wash the beef leg, pat dry with a paper towel, then place in a saucepan with boiling water.
  • Bring to the boil, switch down and simmer for about 30 minutes. Skim off foam. In the meantime, cut up the first soup vegetables and add them after the time has elapsed. Add the roasted onion halves, salt (2 teaspoons) and the remaining spices. Then switch to medium temperature and simmer for about 3 hours.
  • After cooking, pour / strain everything into a sieve. Transfer the collected broth to a new saucepan. Remove the cooked beef leg and cut the meat from it. Take the second package from the soup vegetables, cut them into small pieces and put them in the pot.
  • Take the pouches out of the packaging and add them as well. Let everything simmer for 15 minutes. Chop / chop parsley from your own garden and add. Now take the deep plate and serve the soup in it immediately.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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