Wedding soup with beef

Ingredients for 20 servings:

• 500 g beef leg slice(s)
• 4 marrow bones, from beef
• 4 large onions, roughly diced
• 4 liters of homemade vegetable broth
• 2 tbsp salt
• 4 bay leaves
• 2 tsp allspice berries
• 2 tbsp peppercorns
• 2 tsp chili flakes, without seeds
• n. B. water
• 200 g carrot(s)
• 200 g celeriac
• 200 g parsley root(s)
• 200 g leek
• 200 g shallot(s)
• 2 bunch flat-leaf parsley, washed and chopped
• 3 egg whites
• Salt and pepper, white, for seasoning
• 500 g vermicelli

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 20 minutes

ideal for weddings or family celebrations

The day before, wash, trim, and dice the vegetables for the soup. Make vegetable stock from the clean scraps. Do not add any salt and simmer the vegetables for about 30 minutes. Then strain and refrigerate until the next day. Pour the cold vegetable stock into a large saucepan and fill with water until it makes four liters. Add the washed leg pieces, marrow bones, roughly chopped onions, and spices to this still-cold liquid. Simmer everything over medium heat for about 2 hours. After this time, remove the meat from the stock and set aside. Strain the stock through a fine-mesh sieve into another pot. Clarify the liquid with the briefly beaten egg white. Bring the stock to a boil, add the egg white, and stir into the liquid. This will absorb any suspended solids and cloudiness from the curdling egg white, and the stock will become clear. Then pour the stock through a cheesecloth draped over the pot into the first cleaned pot. Add the meat and the finely diced vegetables from the previous day to the broth and simmer gently for another 30 minutes. Meanwhile, cook the vermicelli according to the package instructions. Pour into a sieve, then rinse under hot water and keep warm. The finely diced vegetables should now be cooked. Remove the meat and cut into small pieces. Keep warm until ready to serve. To serve, ladle the broth and vegetables into a plate, add some of the meat, and finally the vermicelli and chopped parsley.