Recipes
Hungary Ingredients (8 Servings)
- 800 g beef (brisket, neck, shank, mixed)
- 400-500 g marrow-bone
- 300 g carrots
- 300 g root parsley
- 150 g celeriac
- 150 g kohlrabi
- 150 g capsicums
- 100 g onions
- 2 cloves garlic
- 300 g potatoes
- 10 peppercorns
- 3 allspice berries
- 1 pinch saffron
- Nature Vegamix spice without salt
- a little verbena
- fresh leaf parsley
- 150 g soup pasta
Nutritional values (per serving)
Directions
Place the meat and marrow-bone in 300 ml of cold water, bring to the boil, and pour off the bloody, scummy water. Place the meat and bone in cold water again, boil up, lower the cooking temperature and keep skimming off the scum until the soup is clear. Boil uncovered for 2½ hours. In the meantime take care always to remove the scum from the top of the soup. Put the parsley on one side, this is usually scattered on the soup when it is ready. Peel the soup vegetables and season with the spices. Simmer the soup for a further 3-3½ hours until ready. When the vegetables and the meat are both tender, remove from the soup and slice up. When ready, strain the soup once more through a sieve. Serve with vermicelli, match-stick pasta, strawberry-leaf pasta or semolina dumplings. Sprinkle with fresh chopped parsley.
Nutrition Tips
To reduce the potassium level of this dish, you can first slice the carrots, kohlrabi, capsicums and potatoes and soak them in lukewarm water for 2 hours, discarding the water afterwards.