Fresh soup with sour and sweet sauce was my absolute childhood favorite and it is still high on the list of favorite foods.
1.5 liters of water
1.5 kg of beef with bones, e.g. high back, impart or bow
2 bay leaves
1 ts salt
1 finely shredded leek
100 g celery root
50 g parsley
150 g cabbage
Salt and pepper
Boil 1.5 water and add the meat with bones in as whole pieces as possible. Bring to the boil again and froth well. Sprinkle with salt and add the green of the leek, finely shredded. Let it soak under the lid until the meat is tender, approx. 2.5 - 3 hours. Carrots, celery root and parsley root are peeled and divided into cubes. Shred 150 g of cabbage finely. Add all the vegetables to the pan and let everything simmer until tender, for approx. 10 minutes. Season with salt and pepper.
While the vegetables are pulling, strain off approx. 5 dl power from the soup and layer
onion sauce :
1 finely chopped onion
2 tablespoons butter
2 tablespoons wheat flour
5 dl of the cooking power from the meat
2 tsp vinegar
3 teaspoons sugar
Salt and pepper
Fry the onion in butter until shiny. Stir in flour. Dilute with the cooking power from the meat. Let the sauce simmer for 10 minutes. Season with vinegar, 3 sugar, salt and pepper.
When the vegetables are done, season the soup with salt and pepper. Serve the soup as an appetizer with flatbread next to it, grated nutmeg and possibly a ball (see recipe below).
Take the meat and cut it into slices before serving. Serve with onion sauce, boiled potatoes and vegetables from the soup.
I grew up with globes in the soup. There are small dumplings that are boiled in the soup, towards the end.
and is made by
1 pinch of salt
1 teaspoon sugar
2 tablespoons water
a little flour
Lightly beat the egg together with salt and sugar. Stir in flour until you have a thick mixture. Make small bowls with a teaspoon, which are dipped in water and let them draw in the force until they float up.