Wedding Soup

Ingredients

• 500 g beef soup meat (e.g., brisket)
• 500 g beef bones
• 2 carrots
• 2 onions
• 1 bay leaf
• 1 tsp peppercorns
• 0.5 tsp allspice
• Salt
• ground black pepper
• 4 eggs
• 125 ml milk
• Salt
• fresh grated nutmeg
• soft butter (for the pan)
• 300 g cauliflower florets
• 2 carrots
• 200 g peas
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Rinse the meat and bones and place them in a large pot. Fill with cold water and bring to a boil. Skim off foam and simmer gently on low heat for about 2 hours. Peel and roughly chop the carrots and onions. Add peppercorns and allspice during the last hour of cooking. If needed, add more water so the meat stays covered. Remove the meat and bones from the broth and let the meat cool. Strain the soup through a sieve and skim off fat if necessary. Adjust to about 1.2 liters with water or reduce further if desired. Dice the cooled meat into small cubes.

2. 2.

   Whisk the eggs with milk, salt, and nutmeg for the egg hearts. Butter a heat‑proof shallow pan, pour in the egg mixture, cover with foil, and steam in a water bath for about 30 minutes until set. Remove from the pan and cut out small heart shapes.

3. 3.

   Rinse the cauliflower and drain it. Peel the carrots and slice them thinly. Add cauliflower, carrot slices, and peas to the heated broth and simmer for 4-5 minutes. Finally, add the egg hearts, parsley, and diced meat to the soup and season with salt and pepper to taste.