Grießnockerlsuppe

Ingredients

• 500 g beef brisket
• soup bones
• 1 onion
• 1 bundle mirepoix
• 1 bay leaf
• 1 tbsp juniper berries
• Salt
• Pepper (freshly ground)
• instant broth
• 40 g soft butter
• 60 g semolina
• 1 egg
• Salt
• nutmeg
• 2 tbsp chopped chives (for garnish)

Instructions

1. 1.

   Rinse the soup bones cold, place them with the beef in a large pot and bring to a boil with about 2 L of water. Skim off the foam as it boils.

2. 2.

   Peel and halve the onion, trim, wash, and roughly chop the mirepoix. Add the vegetables, bay leaf, and juniper berries to the meat after about an hour and simmer for another two hours. Season the broth with salt, pepper, and instant broth at the end.