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1 1/2 kilo beef, 2-3 bones (marrow-bones, if you want) smother in
3l cold water, put on stove and let simmer. 3/4 hour is enough, when
using a steamer (if it`s not in malfunction like mine) then put in
soup vegetable (carrots, celery, yellow root=kind of carrot, parsley, leek)
and if you want (I like it) onions with skin (makes good color),
pepper corns and simmer again for 10min. Season with salt and strain
the soup from meat and vegetable. For preparation of "Eingetropftes" or
"foaferln", which is the same in different speeches (lower austria, vienna)
2 or 3 eggs , mix with flour and a pinch of salt to a podgy mass and let
drop into the hot soup, while stirring. The soup can be served with chives,
as well as with soup vegetable and meat.
Reinhard already has reportet, that we were cooking organic stock cube soup
the day before. The opening of the bowl, which contained the soup, was not really
an olfactory pleasure and the taste of soup once was better than now.
Thinking heretical, I wanted to cook and eat first and than mix together,
but Reinhard with defiance of death, but with total disregarding of fine taste,
on the spot poured the liquid into the pot,
added his stock cube and my noodles into the grey-green liquid. Oh well, I do
make sacrifices for art and by the way some kind of entertainment value is given,
eventually.
But, as I wanted to feed my grand children and not have been shure, if
the peewees will be appreciative of the jahressuppe and the tasty variances
coming along, I`ve fed the children first, and have arranged the required
mixtures after meal. So the previous soup was mixed with just 2l Foaferl soup,
without Foaferl, which I strained from soup.
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