Svickowa with Bread Dumplings and Vegetable Beef Soup

Wash off the point of the table, pat dry with kitchen paper, place in boiling salted water (4 liters + 2 teaspoons of salt) and skim off the resulting foam. In the meantime, clean and add the vegetables (carrots, parsnips, celery, onions, garlic cloves and ginger) for the sauce. Let everything boil for about 1 hour with the lid closed. Remove the vegetables and puree with the hand blender, add the stock (3 cups), cream (200 ml) and sour cream (200 g), season with salt (1 teaspoon) and mix / puree everything well. If the sauce is still too thick, add broth. Cut bread dumplings into slices and cook / heat up in the steam bath (here: extra pot insert!). After 2 hours of cooking, remove the meat and cut into slices across the grain. Serve Svikowa with bread dumplings, lots of sauce and garnished with parsley. Cranberries are enough with it.

Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Peel the parsnips, celery and kohlrabi and cut into pieces / diamonds. Peel and roughly dice the onions. Peel the garlic cloves and cut into fine slices. Wash the parsley, shake dry and pluck. Add the prepared vegetables (carrot blossoms, parsnip slices / diamonds, celery diamonds and kohlrabi diamonds) to the meat after an hour and let the soup with the meat cook for another hour with the lid closed. Finally, remove the meat, let it rest a little and then cut it into slices. Season the soup with 2 - 3 stock cubes, Maggi (1 teaspoon) and salt (1 teaspoon) and fold in the plucked parsley. In the meantime, prepare the egg prick. To do this, break open the eggs and whisk with milk (½ cup), salt (1 teaspoon) and nutmeg (2 big pinches), put in a freezer bag and let set in a water bath. Remove the bag and cut open, let the crushed egg cool down a little and cut into cubes / pieces. Finally, add the egg prick to the soup, heat it up briefly and serve the soup hot in front of Svickowa with dumplings.