Beef Broth with Sprouts and Pumpkin

Ingredients

• 2 carrots
• 300 g celery root
• 1 stalk leek
• 1 large onion
• 300 g beef bones
• 100 g marrow bones
• 1 piece ginger (10 cm)
• 3 parsley sprigs
• 2 tsp peppercorns
• 2 Garlic cloves
• Salt
• 250 g ox shank meat
• 250 g muskmelon pumpkin
• 3 handful soy sprouts
• 2 Spring Onions

Instructions

1. 1.

   Wash, peel and cut carrots and celery root into large pieces. Clean, wash and halve the leek. Peel the garlic. Peel ginger and slice it. Peel and halve the onion; brown it in a pot without fat with the cut side down. Wash and dry the bones. Add vegetables and bones to the pot and briefly brown them. Then pour in 1 liter of water, add ginger, garlic cloves, peppercorns, parsley sprigs and salt, and bring to a boil.

2. 2.

   Wash the meat and place it into the boiling broth. Cook covered over low heat for 1.5 hours, skimming off foam as needed. After cooking, remove the meat and slice it into strips. Strain the broth through a sieve and skim fat if desired. Season with salt.

3. 3.

   While the broth simmers, cut pumpkin flesh into small slices and blanch in boiling salted water for 4-5 minutes, then drain. Wash soy sprouts. Clean spring onions and slice them into thin rings. Arrange meat strips, pumpkin, spring onions and sprouts on soup bowls and pour hot broth over them. Serve immediately.