The secret to a golden Sunday soup is a long cooking time, but otherwise it’s not difficult to make.
You don’t need to be a professional cook to make the perfect golden Sunday broth. The secret is to cook the beef for a long time: you should simmer it for up to four or five hours on a low heat to get the best flavor.
Ingredients for 6 servings
- 1.5 kg beef (mixed. e.g. brisket, shank, ribs, etc.)
- 250 g thin noodles
- 5 carrots
- 3 parsley roots
- 4 bay leaves
- 1 small celery roots
- 3 fresh celery stalks
- 3 cloves garlic
- 1 kohlrabi
- 1 onion
- 1 whole nutmeg
- 1 tablespoon salt
- 1 tablespoon peppercorn
- 1 teaspoon whole cloves
Cook the beef in two and a half liters of salted water. Once the water starts boiling, turn the heat down to low and start simmering. The foam that forms can be removed if it bothers you, but it doesn’t have to be, as it will settle by the end of cooking anyway.
While the meat is cooking, peel the vegetables. Chop the carrots, celery and kohlrabi into larger slices, and peel the onions and garlic cloves, but leave them whole. Add them to the soup after an hour and a half, and then season with bay leaf, celery, nutmeg, pepper and cloves.
Cook for a further two to three hours until the meat is tender and the soup is a bright golden brown. When ready, turn off the heat and leave the soup to settle for a quarter of an hour or until the particles settle and the soup turns clear. Cook the thin noodles separately.
Serve the vegetables and meat on a separate platter.