This is for you Omi.
This is a very classical, easy & traditional beef bouillon. You cannot cook it wrong and you will appreciate it even more if you feel depressed, sick or have a hangover. My grandmother always cooked it before the main course and I changed it slightly to adapt it to my cooking style.
What you need:
- 1 Beef shank
- 2 carrots
- 1-2 onions (according to their size)
- 1 clove of garlic
- 1/4 savoy
- 1/2 celery (of whole) or 5 bars of celery
- 1/2 celery root
- 1/2 field garlic
- Some parsley (French or Italian, as you prefer)
- 2-3 bay leaves
- Butter & olive oil
- Soup-pasta (can be any pasta you like, i prefer small and short pasta because I´m lazy and it’s easier to eat )
- Fresh pepper & fleur de sel.
What you do:
Wash & dry the vegetables, peel the carrots and throw the end pieces away. Now cut everything into pieces and separate it, so that you have 1/3 of all the cut vegetables on one side and the remaining 2/3 on the other side. Fry the clove of garlic, the onion, the meat and 2/3 of the remaining vegetables in butter & olive oil. When the onions start become golden brown, cast 1 litre of water in the pan (adjust the bay leaves now) and let it simmer for 3 hours.
When the 3 hours are over, filter the whole soup and throw the boiled out ingredients, except the meat away. Now cook the remaining 1/3 vegetables in the bouillon, the pasta (but separately) and cut the meat into bite-sized pieces. If the pasta is ready, strain off the water and let them dry in the colander (do not put all the soup, otherwise you risk the pasta being flabby). Taste the soup and add some seasoning (salt & pepper). If the soup pleasures you in taste and appearance you can pour it into the bowl and adjust the pasta.
Ahhhhhhhhh…… Guten Appetit!