Spring Soup with Noodles, Beef and Blood Dumplings

Ingredients

• 500 g soup meat
• 500 g bone marrow
• 1 onion
• Salt
• 1 parsley root
• 2 carrots
• 200 g celeriac
• 0.5 stalk leeks
• 1 tsp peppercorns
• 1 bay leaf
• 3 eggs
• 50 ml milk
• Salt
• butter (for the pan)
• 50 g beef blood
• 1 large egg
• 60 g breadcrumbs
• 1 tsp grated, untreated lemon zest
• Salt
• nutmeg
• 100 g mussel pasta
• Salt
• 150 g small broccoli florets
• 2 Tbsp freshly chopped herbs (e.g., chives and parsley)

Instructions

1. 1.

   Rinse the soup meat and bones. Halve the onion and place the cut sides in a dry pan, letting them brown golden. Add the soup meat with the onion halves to a pot and cover with water. Bring to a boil and then simmer gently for about 2–2.5 hours just below boiling point.

2. 2.

   Skim off any foam that forms at the beginning and add more water if necessary.

3. 3.

   Wash, peel, and dice the vegetables. After about an hour of cooking, add the peppercorns and bay leaf to the broth.

4. 4.

   For the custard, whisk the eggs with milk and a pinch of salt. Pour into a small butter‑greased dish, cover with foil, and steam in almost boiling water until set (about 25 minutes). Remove, cool on a board, and cut into cubes.

5. 5.

   To make the blood dumplings, melt the blood over low heat, strain through a sieve, and whisk into a frothy consistency. Add the egg and breadcrumbs, season with lemon zest, salt, and nutmeg, then let rest for 30 minutes. Shape small balls from the mixture and cook in lightly boiling salted water for about 15 minutes until firm. Drain.

6. 6.

   Cook the noodles in salted water until al dente, then shock in cold water and drain.

7. 7.

   Simmer the broccoli florets in salted water for 4–5 minutes, shock, and drain.

8. 8.

   Remove the meat and bones from the soup and strain the broth through a cheesecloth. Reduce if needed and season to taste.

9. 9.

   Slice the cooked meat into strips.

10. 10.

    Arrange all ingredients on bowls or plates, pour hot broth over them, and garnish with fresh herbs before serving.