Recipe - Wedding Soup

Ingredients:
500 g beef shank
500 g chicken giblets
1 bundle Suppengrün (3 carrots,½ stalk leek, ¼ celeriac, 3-4 sprigs parsley)
1 onion
parsley
2 l water
salt, pepper
For the Rusk Bread Dumplings:
3 slices rusk bread
1 egg
salt, nutmeg
pinch of baking powder

Preparation:

Cook the chicken giblets and beef shank in 2 l of water. Skim off foam from the protein in the meat. The more carefully you do this, the clearer the soup will be.

Add finely cut up Suppengrün and onion and simmer for ca. 2 hours. The dumplings can be prepared while the soup is simmering.

Crumble the rusk bread (put bread into a plastic bag and roll with a rolling pin).

Add egg, salt, nutmeg, and baking powder and mix well. Form small balls out of the mixture and simmer in hot, not boiling, broth ca. 10 minutes until tender. Drain and set aside.

Strain soup through a sieve and then through a clean cheese cloth. Season with salt and pepper, add custard royale, rusk bread dumplings, freshly chopped parsley, and serve.

Note: You can refine the soup with any other vegetable of your choice.

Recipes: beef • chicken • soups