Hearty Beef Broth with Homemade Noodles and Vegetables
A hearty soup that is a meal in itself. The strong beef broth takes at least two hours to cook, but the result is well worth it. Any meat not used in the soup is perfect in tomato or dill sauce. Make the homemade noodles in advance and dry them for later – it pays off!
Prep: 45 min
Cook: 2 h 15 min
Servings: 6
Energy: 585 kcal per serving
Method
01.
Put the ingredients from the meat to the bay leaf into a pot, pour over 3 litres of water and season lightly with salt. Bring to the boil, boil briskly for a moment and skim off the foam.
02.
Then reduce the heat, cover the pot and simmer gently for about 2 hours, until the meat is tender but not falling apart and can be sliced nicely. Check regularly and skim off the foam.
03.
While the meat is cooking, prepare the noodles: Put the flour on a work surface, make a well in the centre and crack in the egg. First with a fork and then with your fingers, work into a firm, non-sticky dough (if necessary, add a little flour).
04.
Divide the dough into thirds and roll it out into very thin, almost translucent sheets. Spread them on clean tea towels and leave to dry for at least half an hour – for example over the back of a chair or in another way.
05.
Cut the dried sheets into strips 4–5 cm wide and stack them on top of each other. With a sharp knife, cut the thinnest possible noodles – they should not be wider than 2 mm.
06.
Drop them into boiling salted water and cook for about 5 minutes (or to taste). Leave the rest of the noodles to dry completely and store them in an airtight container for next time.
07.
Strain the finished broth, cut off a small piece (about a fifth of the edge) of the meat and tear or cut it neatly; set most of the meat aside for tomato sauce.
08.
Then bring the broth back to the boil, add the meat, stir in the carrots and celery, cook for about 5 minutes (depending on the size of the pieces), then add the peas and simmer for another 2 minutes. Season with salt to taste.
09.
Serve with the cooked noodles, garnished with parsley and pink pepper. If you cut the noodles longer, or even wider, you can also serve them with both main courses – they go especially well with rabbit in paprika sauce.
