Styrian Beuschel soup

Ingredients for 15 servings:

• ½ veal lung
• 1 heart(s) (veal heart)
• 2 bunch soup greens, add whole
• 5 bay leaves
• 1 tbsp, heaped peppercorns, black
• 1 tbsp salt
• 2 garlic bulbs, halved
• 4 onions with skin, halved
• 250 g lard
• 4 large onions, finely chopped
• 2 bunch leaf parsley, finely chopped
• 1 handful of flour
• 100 g capers
• 100 g anchovy fillet(s)
• 7 bay leaves
• 5 garlic cloves
• 2 lemons, the yellow part of the peel
• 10 gherkins
• 1 handful of marjoram, dried
• Dijon mustard
• lemon juice
• Pepper, black, freshly ground
• possibly salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

simply hearty, spicy and good

Bring the lungs, heart, vegetables, and spices to a boil in cold water and cook for about 1 hour. Remove the lungs and heart from the broth and let them cool slightly. Strain the soup through a sieve. Discard the cooked vegetables and spices; cut the meat into fine strips. Finely chop the Beuschel spice components. Sauté the finely chopped onions in the lard until golden brown, add the chopped spices without the parsley, and continue to roast for another 2 minutes. Dust with flour and continue to roast until the flour turns brown. Add the parsley and roast briefly for 1 minute. Now pour in the soup and cook for 10 minutes. Add the chopped meat and simmer for 1/2 hour. Season to taste with pepper, Dijon mustard, and lemon juice. The consistency should be thin and saucey. Small bread dumplings with a diameter of about 3.5 cm are the best filling. See my recipe collection for more information.