Title: German Beef Broth with 1) Eierstich or With 2) Fl„dle
Categories: German Beef Soup
Yield: 1 Recipe

FOR THE BEEF BROTH
250	g	Beef bones chopped into pieced by the butcher
250	g	(or 1/3 more) beef (soup meat) (breast or hind or leg)
1 1/2	l	Water
		Salt to taste
1		Carrot
1/8		Celeriac
1/2		Leek
1		Onion
1		Cube meat extract or soup spice or a few dashes Maggi
FOR THE EIERSTICH
2		Eggs
1/8	l	Cold milk
		Some salt
		Some grated nutmeg
		Some parsley
FOR THE FLŽDLE
125	g	Flour
2		Eggs
1	pn	Salt
1/4	l	Milk
		Some bacon
		Chives

Wash bones and meat quickly under running cold water and set to a boil, covered, in a pot with salted cold water. (Make sure that there is enough water in the pot, as after the complete cooking time only about 2/3 of the water will be left. Do not forget to cover with a lid during the whole cooking time.) When the water is boiling, reduce heat and simmer for 1 1/2 to 2 hours.

In the beginning of cooking the coagulated eggwhite will settle on the surface. Add 1 tb cold water which will densify said foam which can now easily be removed with a skimmer. (It is not absolutely necessary to skim the broth, but if it is not done the broth will not become clear.

Meanwhile cut the onion into slices, brown those slices from both sides without using any fat. Set aside.

Wash and cut the vegetables (carrot, celeriac, leek) very finely and set aside.

Only after the 1 1/2 to 2 hours of cooking time add the browned onion and the vegetables. Boil all together for a further 60 minutes, but not any longer.

Remove from heat, strain. The meat will now be quite tasteless as all its good taste is in the broth. You may ~ throw it away ~ or grind it next day with fresh meat for another dish ~ or feed it to the dog ~ or eat it (it is really tasteless)

a) Serve the soup with a slice of white bread. b) Or serve with marrow dumplings (see other recipe) c) Or serve with Eierstich (see below) d) Or serve it with Fl„dle (see below)

Eierstich: (Niederrhein)

Mix eggs, milk, salt and nutmeg and fill mixture into a heatproof bowl, cover with a saucer or a plate. Put the dish in a pot with hot but not boiling water, bring slowly to a boil and turn heat off. Cover the pot with a lid, keep also the bowl covered, wait about 30 minutes until the egg-milk is stiff. Take it off by carefully turning the bowl and cut it into small cubes. Add the cubes to the soup. Sprinkle with finely cut parsley. Fl„dle: (Schwaben)

Sieve the flour into a bowl. Make a well in the middle and add salt and eggs. Start stirring in the middle, slowly adding the water, until the dough is ready. Bake very thin crispy pancakes. Cut the pancakes into noodle-like very thin slices and add them to the soup. Add some finely cut chives. This soup is called "Schw„bische Fl„dlesuppe". TIP: If you want some more color in your soup, roast the onion with its yellow skin or add a grated carrot.

TIP: If after all, for what reason however, the soup is not as clear as it should be, stir some eggwhite in a bowl, add the eggwhite to the boiling broth, boil for a moment and strain. ANOTHER SOUP VARIATION: (From a more than 100 years old recipe) Add to ingredients: marrow bone, beef kidney and beef liver to taste. Posted by Anne Caldas in April 1997

From: Anne Caldas Date: 26 Apr 97 National Cooking Echo Ä

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