Maultaschen soup with beef

Ingredients for 6 servings:

• 5 onions
• 1 bunch of soup vegetables
• 1.2 kg beef brisket, with bone
• 1 tbsp white peppercorns
• 2 bay leaves
• 2 carnations
• some salt and pepper
• nutmeg
• 2 tbsp butter
• 6 Maultasche(s) with meat filling
• some Worcestershire sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Halve 1 onion with the skin on and fry the cut surfaces in a dry pan until dark brown. Clean and rinse the soup vegetables. Roughly dice half of each vegetable. Place the meat, onion halves, diced soup vegetables, peppercorns, bay leaves, cloves, 3 liters of cold water, and 3 teaspoons of salt in a saucepan. Bring to a boil uncovered. Skim off the foam that rises. Partially cover and simmer over medium heat for 2 1/2 hours, skimming off the foam occasionally. Halve the carrots from the remaining soup vegetables lengthwise and thinly slice. Dice the leek and celery into approx. 1 cm pieces. Peel 4 onions and slice finely. Pour the stock through a fine sieve into a second pan. Let the meat rest briefly, then remove the bone and cut into approx. 1.5 cm pieces. Bring the stock back to a boil. Add the remaining soup vegetables and simmer, covered, for 10 minutes. Melt the butter in a pan and fry the onion rings for about 10 minutes until golden brown. Add the Maultaschen to the broth and simmer for another 5 minutes. Season the soup with salt, pepper, nutmeg, and a few dashes of Worcestershire sauce. Add the meat to the soup and heat briefly. Ladle the soup into bowls and top with the onions.