The classic that is a must for every family celebration

Ingredients

Soup:

• 1kg of soup beef
• 1-2 soup bones
• Soup vegetables: celery root, carrots, parsely root and 2-3 ½ fried onions
• Herbs

"Eierstich" ingredients

• 3-4 eggs
• 1 spring onion
• 2 medium carrots
• ½ head of cauliflower
• 250g asparagus, chopped into pieces
• 200g pork mince for the meat balls
• 1 small branch of parsley
• 1 small onion
• Some butter
• Herbs

Preparation

Soup:

1. Wash the meat and bones and place in boiling water for a few miutes (blanching the meat and bones saves time and aides the clarity of the soup).
2. Place the meat and bones in cold saltwater again and re-heat, allowing to simmer for 90-120mins.
3. Fry 2 / 3 onions in a frying pan and burn them till almost black and add them to the soup.
4. Remove the foam that forms on top every so often.
5. Add the washed soup vegetables to the soup for the last 20mins.

"Eierstich":

1. Break the eggs into a measuring jug and add an equal quantity of milk.
2. Add salt, pepper and nutmeg and pour into a buttered, fire-proof oven dish.
3. Place in a water bath and place in a pre-heated (130°C) oven for approximately 30mins.
4. Do not allow to boil.
5. Test the firmness of the ‘eierstich’ and allow to cool.
6. Cut into 1cm chunks and place to the side.
7. Wash the vegetables for the contents of the soup, peel and cut into equal sized pieces.
8. Mix the pork mince with salt, pepper, choppd onion, 1 slice of soaked toast or bread roll, chopped parsley and an egg.
9. Make small meat balls.
10. Sieve the soup or use a kitchen towel, removing the excess fat and grease.
11. Add the asparagus pieces, cauliflower and meat balls and allow to cook slowly.
12. Add some salt, pepper and nutmeg.

Serving suggestion

Serve in soup cups or small soup bowls with some ‘eierstich’ and sprinkle freshly chopped parsley on top.