John Myers
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Sorbian Wedding Soup
The perfect sorbian wedding soup recipe with a picture and simple step-by-step instructions.
broth
- 500 g Beef bones
- 1 bunch Soup greens fresh
- 1 Pc. Bay leaf
- 5 Pc. Allspice grains
- 1 Pc. Bouquet of herbs
- 100 g Peas
- 2 Pc. Onions
- Salt and pepper
- Parsley
Liver dumplings
- 200 g Beef liver
- 1 Pc. Egg
- 50 g Breadcrumbs
- Nutmeg
Egg stand
- 200 ml Milk
- Nutmeg
broth
- Blanch the beef bones and rinse thoroughly under cold water. Bring the bones to a boil in 1 liter of water, skim them thoroughly and simmer for 2 hours over low heat.
- In the meantime, peel the onions, sauté them briefly and add them to the bones with the soup greens, salt, allspice grains, bouquet of herbs and bay leaf and simmer for 1.5 hours.
- At the same time, cook the carrots and peas in salted water. Remove the beef bones from the broth and pass them through a clean cloth.
Liver dumplings
- Grind the beef liver and mix it with the other ingredients. Form small balls or dumplings and place in boiling salted water and cook until they float on the surface. Take out and add to the broth.
Egg stand
- Mix all the ingredients, put them in a greased dish and bring them to a stop in a warm water bath or in the oven. After cooling, cut the egg custard into cubes and add to the broth with the carrots and peas. Briefly heat everything together again and warm it up with fresh parsley.
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