Hearty Sorrel Soup

Ingredients

• 1 onion
• 800 g soup meat (e.g., beef brisket)
• 2 marrow bones
• 1 large carrot
• 1 celery root (≈150 g)
• 1 leek
• 1 tsp peppercorns
• 3 Juniper berries
• 1 bay leaf
• 1 stalk lovage
• 1 stalk Parsley
• 80 g sorrel
• 2 tbsp butter
• 2 tbsp flour
• 200 ml milk

Instructions

1. 1.

   Peel the outer skin of the onion, cut it crosswise in half and brown the cut sides in a large pot. Remove from the pot. Add the trimmed meat and bones to the pot and fill with cold water so everything is well covered. Bring to a boil. Reduce heat and simmer the broth for about 3 hours just below boiling point. Skim off foam from the surface occasionally with a ladle. If needed, add more water.

2. 2.

   Peel and cut the carrot and celery root into large pieces. Wash and cut the leek into large pieces as well. Add them to the broth about one hour before cooking is finished. Also add peppercorns, juniper berries pressed with the back of a knife, bay leaf, and the herb stalks.

3. 3.

   For the soup, rinse the sorrel, shake dry, pluck, and slice into strips. In a pot, briefly sauté butter with flour while stirring. Take about 600 ml of the meat broth and strain it through a fine sieve before adding to the pot. Stir in milk and let simmer gently for about 10 minutes. Remove the meat from the broth, drain, cube, and arrange on soup plates or cups. Use the remaining broth elsewhere.

4. 4.

   Add the sorrel (save a little for garnish) to the soup and briefly puree. Season with salt and pepper. Pour over the meat and serve garnished with sorrel.