Beef Soup

For the beef soup, wash the leg slice well in cold water to remove any remaining bone fragments, dry with kitchen towel.

Remove the skin from the onion and cut in half diagonally. Heat a saucepan until hot. Place the onion halves with the cut sides on the hot bottom of the pot and brown. When they start to turn black, put the meat on top, add the greens and pour cold water all together. Add salt, peppercorns, garlic and cloves of your choice and let it boil.

When the soup boils, turn down the heat so that the clear soup simmers quietly in the open saucepan. Lift off any rising gray foam with a slotted spoon.

In the meantime, chop a little parsley and make soup garnishes of choice: Noodles, dumplings or long-grain rice must always be cooked separately in salted water, because the cornstarch would cloud the clear soup.

After about 1 1/2 hours the soup is ready. Taste a spoonful of it, cut a small piece off the meat to see if it is tender.

Take out the meat, remove it from the bone and cut it into small pieces. Pour beef broth over meat in plate, sprinkle with parsley. The marrow of the bone tastes good with a little salt and pepper on a piece of bread.

Related Recipes:

Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling... Greek Easter – Lemon Soup with Chicken Meat1. rinse chicken under cold water, inside and out. Place in a large saucepan, cover with water and bring to a... Bound Oxtail SoupThis is how it’s done: when you buy the ox, cut it into individual joints. Wash the ox tail and the... Beef AspicBeef and cleaned, coarsely chopped greens in stock and wine make 1 hour. Cool the meat in the broth. Then... Beef with Lukewarm Tomato Salad: Picchiapò1. Cut 1 onion with skin diagonally in half, brown cut surfaces in a frying pan without fat. Browned onion and... Beet Essence with Buckwheat Dumplings & Porcini MushroomsBeet essence with buckwheat dumplings and roasted porcini mushrooms Beet essence 1. the day before, remove the... Burgundy Lentil SoupPerhaps your new favorite bean dish: Rinse the lentils well the night before, put them in a large enough bowl... Beef Soup with Classic IngredientsFor the beef broth, clean and coarsely chop the carrots, leeks, beetroot and celery. Cut onion in half and... Beef Fillet with Mushrooms on Creamed KohlrabiA great pasta dish for any occasion: Preheat the oven to 140 °C (upper-lower heat). Rinse the mixed kitchen... Pheasant Consomme According to Pascal BarbotPheasant consomme from a recipe by Pascal Barbot, a star chef from Paris, is a delicious, clear composition of...