Beef Broth with Vegetable Stars

Ingredients

• 1 onion
• 1 Carrot
• 0.5 stalk leek
• 100 g Celery Root
• 500 g soup meat (e.g., beef brisket)
• 500 g beef marrow bones
• 1 tsp salt
• 1 tsp peppercorns
• 3 sprigs parsley
• 3 eggs
• 80 ml meat broth
• Nutmeg (freshly grated)
• Butter (for the mold)
• 2 large carrots
• 1 stalk leek
• parsley (for garnish)

Instructions

1. 1.

   Halve the onion and brown the cut sides in a pan without fat until dark. Remove from the pan and let cool. Peel and clean the carrot, leek, and celery root, then cut into rough pieces.

2. 2.

   Place the meat in a large pot and cover with cold water; bring to a boil. Skim off the foam that forms. Reduce heat and simmer gently for about 2.5 hours just below boiling point, adding more water if necessary so the meat and bones stay covered. After about an hour add the prepared vegetables, then after another 1.5 hours season with salt, peppercorns, and parsley.

3. 3.

   Meanwhile, whisk the eggs with the meat broth, salt, and nutmeg until well combined but not frothy. Butter a small rectangular mold, pour in the egg mixture, cover with foil, and steam in near‑boiling water for 30 minutes. Remove from the mold, cool, and cut into star shapes.

4. 4.

   Peel the carrots, slice thinly, and cut stars out of them as well. Slice the leek lengthwise, wash thoroughly, separate the leaf layers, and use a cutter to make stars.

5. 5.

   At the end of cooking, lift the meat, bones, and vegetables from the broth and strain the liquid through a cloth‑lined sieve.

6. 6.

   Reserve the soup meat for other uses; skim off excess fat as needed, take about 1 l, and season with salt and pepper.

7. 7.

   Distribute the egg‑star and vegetable stars into soup cups, pour hot broth over them, and garnish with parsley before serving.