Put the marrow bones in the refrigerator so that the marrow becomes tight. Then squeeze the marrow from the bones, put it in a baking dish with tap water in the refrigerator for a day so that it becomes nice and white. Change the tap water from time to time.
Spread a large soup pot with the hollowed out bones. Place the piece of meat on top – this will prevent the meat from coming in contact with the hot bottom of the pot.
Clean and rinse the greens and fill them into the soup pot around the meat, undivided. If you want, you can already put some of them aside for the soup: cut the celery and carrots lengthwise into thin strips on a vegetable slicer, and the light green and white parts of the leek diagonally by hand into thin rings.
Set aside a generous handful at a time. Put the rest of the greens into the soup pot.
Pluck the parsley leaves and set aside for later, add the stems to the pot. Also add the bay leaves and the spices.
Cut the unpeeled onions in half, place them with their cut surface downwards on the very hot stovetop covered with aluminum foil and roast them until almost black before adding them to the soup pot – they give the broth flavor and color.
Cover everything with cold (!) tap water and season with salt. As soon as the foam on the surface has disappeared (see page 5), put on the pot lid, turn the temperature up sharply to the
Related Recipes:
Boiled BeefSqueeze the marrow out of the bones, cover with iced water and bleed them to make them nice and white. Line a...
Cooked GooseHave fun preparing this mushroom dish! 1.soak the morels cool washed in 1/2 liter of lukewarm water and set...
Bavarian CreamFirst, pour the milk into a pot. Cut the vanilla bean open lengthwise, scrape out the pith with a pointed...
Lime Lamb with Green SaucePour vegetable soup into a high saucepan and bring to a boil on the stove. Rinse the greens and cut them into...
Grandma Hilde’s Potato SoupFor the potato soup, peel and dice the potatoes. Peel and dice onion, peel and chop carrots. Peel and dice...
Vegetable SoupClean vegetables, remove peel from celery and carrot, drizzle celery with juice of one lemon so that it does...
Ukha – Clear Russian Fish SoupPart 1 – Make the soup: Place onion, stints, water, diced celery, leek, carrot, pepper, spices, parsnip...
Carrot Flan with Gorgenzola SauceClean carrots and cut into slices. Heat butter (1) in a saucepan. Steam carrots in it for about 8 minutes. Add...
Pink Saddle of Venison with Brussels Sprouts NoodlesFor the sauce, preheat the stove to 200 °C. Roast the deer bones on a baking tray in the stove for about 30...
Meat Birds on SauerkrautPeel onion and garlic clove and chop finely. Sauté in butter until light yellow. Set aside 1 tablespoon (for...