Beef Soup With Noodles Recipe - Cooking Index
Beef Soup With Noodles Recipe - Cooking Index
This rich, meaty soup is often served on Christmas Day in Germany.
Cuisine: German| 2 tablespoons | Vegetable oil | |
| 2 lbs | Beef bones, small | |
| 1 lb | Shin of beef | |
| 2 | Chicken pieces | |
| (or a chicken carcass) | ||
| 1 | Onion - quartered (large) | |
| 2 | Carrots - peeled, quartered | |
| 1 | Leek - sliced | |
| 4 | Celery stalks - sliced | |
| 1 | Bay leaf | |
| 1/2 teaspoon | Black peppercorns | |
| 1/2 teaspoon | Allspice berries | |
| Salt - to taste | ||
| 3 x | Cold water | |
| Chopped fresh parsley | ||
| Noodles | ||
| 1 cup | All-purpose flour - plus extra | |
| For kneading | ||
| 1/2 teaspoon | Salt | |
| 1 | Egg |
Heat the oil in a large pan. Add the bones, beef, and chicken and brown evenly. Alternatively, bake in a preheated oven at 400 degrees for 20 minutes, or until evenly browned, then transfer to a pan.
Add the vegetables, bat leaf, peppercorns, allspice, salt, and water to the pan. Bring to a boil, cover, and simmer for 3 hours.
Meanwhile, make the noodles. Sift the flour and salt into a bowl. Add the egg and mix together, adding enough water to make a firm dough. Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap until required.
Strain the stock into a bowl and allow to cool. Skim off the fat, return the stock to the pan, and bring to a boil.
Roll the dough out until thin on a lightly floured surface. Cut the dough into shapes using a small star cutter. Drop the shapes directly into the soup and return to a boil. The noodles are cooked when they rise to the surface. Divide the noodles equally among individual plated and serve the soup hot, sprinkled with chopped parsley.
This recipe yields 6 servings.
Source:
ULTIMATE CHRISTMAS by Jane Newdick (c) 1996 - DK Publishing, ??, ?? - ??? pages - $29.95 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest
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