Power Soup from Beef and Boiled Beef

The power soup is a soup that is popular in autumn and winter, with fried potatoes, semolina dumplings, cheese dumplings, soup noodles and beef as a deposit. In addition, a wonderful boiled beef is prepared, which is either eaten classically or served as sour beef. We use the soup leftovers, reduced again and then frozen as our homemade soup cubes or stock.

Heat some lard in a soup pot and roast the long bones and the boiled beef on all sides.

Pour 2-3 liters of water over it and let it simmer. Again and again skim off the protein foam with a small sieve.

If there is no more foam, add the soup vegetables (1-1.5 kg carrots, celery, parsnips and parsley roots) and the remaining ingredients.

Let simmer slowly for 2-3 hours and keep adding water.

Remove the meat from the soup, clarify the soup through a sieve.

Soup vegetables such as carrots that are eaten as a filler only add the last 20 minutes to the simmering soup.

Cut the boiled beef into slices and serve with breadcrumbs, boiled potatoes and pickles.

Reduce the consommé and then freeze it in ice cube sachets, so you have your own soup cube.

Boil the soup again with clarified meat to get a consommé or consommé double.