2 bay leaves ° 1 teaspoon black pepper ° a little salt and nutmeg ° 600g vegetable soup (carrot, parsley, celery, leek) ° 2 onions ° 1 slice of beef leg (approx. 750 g) ° 250g noodles, noodle soup (e.g. small mussel noodles)
° 1 bunch of chives
Prepare
1. First, clean the soup greens. Then peel the carrots, parsley root and celery. Cut the vegetables 1 cm in size. Clean the leeks, cut in half lengthwise, wash and cut into 1 cm cubes. Cover half of the vegetable soup and set the shallots aside. Cut the onions in half without peeling them.
2. Place the slice of stem, onion, other half of the soup greens, bay leaves, and peppercorns in a large saucepan overnight. Add 2 liters of cold water, bring to the boil and cover. Add 1 teaspoon of salt and cook over low heat for 2 hours.
3. Now remove the meat from the broth and set it aside. Place the broth in a sieve in a few saucepans.
Add the reserved green broth and shallots. Cover the mixture and let it cook over low heat for 10 minutes. Add the noodles and cook in the broth according to the instructions on the package. Meanwhile, detach the meat from the bone and remove tendons and fat.
4. Now chop the meat to a size of 2 cm and add to the broth. Chives in fine rolls. Season the soup if necessary and sprinkle the chives on top.