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Kiermeszopp
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 3 l water
- 750 g beef with marrow bones
- 1 leek
- 1 potato
- 2 carrots
- ½ kohlrabi
- 1 celery branch
- 1 onion
- 1 pinch black pepper
- 1 tsp salt
- 1 bay leaf
- 1–2 beef stock cubes
- 7 eggs
- 2 tbsp tapioca
- 1 bunch of parsley
Instructions
- Bring the water to the boil and add the beef. Peel the vegetables, cut them into large pieces and add them to the pot. Add the pepper, salt, bay leaf and stock cubes, then cook for 90–120 minutes on a low heat. Skim off the green foam.
- In the meantime, boil the eggs for 10 minutes, peel them and mash well with a fork.
- When the soup has finished cooking, remove the meat and vegetables with a slotted spoon. Add the tapioca to the beef stock and bring to a boil for 15 minutes, stirring occasionally with a whisk so that the tapioca does not clump.
- Add the egg and season to taste.
- Optional: dice or finely chop the meat, carrots and parsley and add to the soup.
Recipe & Picture: Anne Lommel
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