Bavarian Wedding Soup

Ingredients

• 1 kg Tafelspitz
• 500 g meat bones
• 1 onion
• 1 tsp peppercorns
• Salt
• 1 parsley root
• 2 carrots
• 200 g celeriac
• 1 stalk leek
• 40 g Butter
• 1 egg
• 50 g semolina
• Salt
• nutmeg
• 50 g flour
• 1 egg
• 1 tbsp freshly chopped parsley
• 100 ml milk
• Salt
• pepper (ground)
• butter fat (for baking)
• 60 g veal liver (puréed)
• 1 egg
• 1 tsp vegetable oil
• 60 g flour
• Salt
• nutmeg
• chopped chives for garnish

Instructions

1. 1.

   Wash the Tafelspitz and bones. Halve the onion and place the cut sides in a dry pan to brown. Add the meat, onion, and peppercorns to a pot, cover with water, bring to a boil, then simmer gently for 2½–3 hours, skimming off foam as it rises.

2. 2.

   Clean and chop the vegetables; add them halfway through cooking. At the end, remove the meat, strain the broth, reduce if desired, and season. Wrap the meat in foil and set aside. Slice thinly just before serving.

3. 3.

   For the semolina dumplings, cream together butter and egg, then gradually whisk in semolina while stirring. Season with salt and nutmeg, let rest 30 minutes. Shape into dumplings using two wet teaspoons and cook in lightly boiling salted water for about 15 minutes; lift with a slotted spoon.

4. 4.

   For the pancakes, mix flour, egg, parsley, milk, salt, and pepper into a smooth batter, let rest 30 minutes. Fry 3–4 thin pancakes in hot butter fat, roll them up, cool, then cut into narrow strips.

5. 5.

   For the spaetzle, whisk liver with egg and oil until smooth, gradually add flour until a bubbly dough forms. Season with salt and nutmeg. Using a spaetzle cutter, drop portions into salted water; let cook until they float to the surface, then lift with a slotted spoon.

6. 6.

   Serve by arranging the various fillings in warmed bowls, pouring hot broth over them, and sprinkling chopped chives.