Soup with Four Additions

Ingredients

• 500 g beef brisket
• 200 g soup bones (chopped by butcher)
• 2 bunches vegetable stock greens
• 1 parsley root
• 2.5 l water
• Salt
• 1 tsp peppercorns
• 2 Bay leaves
• 1 rosemary sprig
• 150 g liver (from various poultry)
• 1 small blue onion
• 1 tbsp finely chopped parsley
• 5 tbsp heavy cream
• 1 egg
• 1 tsp tomato paste
• 40 g breadcrumbs
• Salt
• Pepper
• 0.5 thin stalk leek
• 2 tbsp butter
• 300 g veal patty
• 2 tbsp semolina
• Salt
• nutmeg
• 1 yolk
• 100 g flour
• 4 tbsp spelt flour
• 200 ml milk
• 50 ml heavy cream
• 2 tbsp mixed chopped herbs
• 2 Eggs
• Salt
• Pepper
• clarified butter (for frying)

Instructions

1. 1.

   For the meat broth: Wash, clean and chop the vegetable stock greens, combine with remaining ingredients in a pot, bring to a vigorous boil, skim off foam, cover and simmer for about 3 hours. Then strain and season.

2. 2.

   Poultry liver spätzle: Clean and finely chop the liver. Peel the onion and blend with cream. Knead into a smooth dough, use a spätzle ladle to drop into simmering broth, cook for about 5 minutes.

3. 3.

   Brawn knots: Clean leeks, slice thinly, sauté in butter until soft, drain and let cool slightly. Combine remaining ingredients into a smooth dough, fold in leek. Using two teaspoons, shape knots and simmer in broth for about 10 minutes.

4. 4.

   Pancakes: Mix flours in a bowl with milk to a smooth batter, stir in cream and eggs, add spices, let rest for about 20 minutes. Heat clarified butter in a pan, fry pancakes sequentially, roll them up. Slice rolls into rounds, warm in broth and serve.

5. 5.

   Ricotta dumplings: Wash and finely chop wild garlic, sauté in oil, set aside to cool. Combine all ingredients into a smooth dough, let rest for 15 minutes, shape with two teaspoons into dumplings, drop into simmering broth and cook for 8 minutes. Serve with chopped paprika in broth.