Spätzle soup

Ingredients for 4 servings:

• 1 large beef leg slice(s)
• 1 large carrot(s)
• 1 small celeriac
• 4 large potatoes
• 1 large bay leaf
• 1 m.-sized onion(s)
• 150 g spaetzle
• possibly sour cream
• some oil
• some salt and pepper
• Parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

simply

Simmer the leg of veal with celery in 2 liters of water for 45 minutes until a rich broth forms. Season with salt and pepper. Then remove the celery, discard it, and cut the meat into small pieces, then return it to the broth. Peel the potatoes, cut them into large cubes, and add them to the broth with the bay leaf. Cook for another 10 minutes. Meanwhile, chop the onion and fry it in a little oil until golden. Peel the carrot, add it to the onions, and fry lightly. Add the spaetzle and vegetables to the soup and simmer for another 12 minutes. Serve the soup in a bowl with parsley and a teaspoon of sour cream, to taste.