Holiday Beef Soup

For holiday beef soup, rinse bones in cold water and pat dry. Peel root vegetables and cut into larger pieces, peel garlic.

In a spacious pot, brown half the onion with the cut side without oil, add a little oil and brown the meat all around, a little later add the bones and brown them as well.

Finally, add the root vegetables and brown them as well. Fill up with about 2 l cold water and add the remaining vegetables and spices. Bring to the boil briefly and simmer for a good 2 hours. Add water if necessary. Skim off any foam that forms!

Transfer the meat and the tow to a fresh pot and strain the beef broth over it. Allow to cool together. The beef and the tow can be used for beef salad.

Lift off the solidified fat from the cold soup. Chop the lean beef and mix well with the egg white, stir into the cold soup, heat slowly to just below boiling point, and let steep for about half an hour.

Strain the soup over a kitchen towel and season to taste with salt, pepper and nutmeg. The result of the procedure is a deliciously clear, golden and flavorful holiday beef soup!

Preparation Tip:

Homemade semolina dumplings, cheese dumplings, frittatas or vegetable ravioli are particularly suitable as a garnish for the holiday beef soup. If you carve a whole carrot lengthwise in the shape of a star, boil it for half an hour and then cut it into slices, you have an additional, attractive and colorful ingredient.

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