BEEF BROTH
Makes up to 5 litres
- 1 pack (approx. 800 g) beef soup bones
- 3 medium onions
- 3 medium carrots
- 6 garlic cloves
- 4 celery stalks
- 4–5 bay leaves
- black peppercorns
- salt
Place the beef bones in a pot, cover with cold water and bring to the boil. Skim the bones out, discard the water. Return the bones to the pot, add boiling water, bring to the boil and skim off any foam. Halve the onions and carrots, place on a dry pan and let them char lightly, then add to the pot. Add the celery stalks, bay leaves, peppercorns and peeled garlic cloves. Season lightly with salt and simmer gently for at least 8 to 12 hours. Strain the broth and store in the fridge.
RADISH SOUP
Serves 6–8
- 2 l homemade beef broth
- 400 g fresh small potatoes
- 10 radishes
- 2 large handfuls of radish leaves
- quail eggs (allow 2 per person)
- sour cream, for serving
Halve the potatoes and cook in the broth until tender. Boil the eggs, shock in cold water and peel. Slice the radishes, wash the leaves thoroughly and remove any thick stems. Tear the leaves into smaller pieces and add to the soup together with the radishes, bring to the boil and remove from heat. Serve with sour cream and halved or chopped eggs.
LENTIL SOUP WITH BEEF BROTH
Serves six
- 1.4 l EMH homemade beef broth
- cold-pressed olive oil
- 1 onion
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 2 bay leaves
- 250 g green lentils
- 4 small potatoes
- 1 yellow bell pepper
- 2 blocks of frozen spinach
- fried EMH cold-smoked bacon and feta, for serving
Peel and finely chop the onion and garlic. Heat oil in the bottom of a pot, fry the onion and garlic with the tomato paste, paprika and bay leaves. Add the lentils, rinsed under running water. Stir through, pour in the broth and simmer for 20 minutes. Meanwhile, peel the potatoes, deseed the pepper and dice the vegetables into small cubes. Add the vegetables to the soup and cook until the potatoes are tender. Stir in the spinach last. Serve topped with crumbled feta and fried bacon pieces.
