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Ingredients
Beef Broth with Sprouts and Pumpkin
- For the broth
- 2 carrots
- 300 grams Celery root
- 1 stalk Leeks
- 1 large onion
- 300 grams Beef bone
- 100 grams marrow bone
- 1 pc ginger (10 cm)
- 3 parsley
- 2 tsps peppercorns
- 2 garlic cloves
- salt
- 250 grams Beef (shoulder)
- Additional ingredients
- 250 grams Crookneck pumpkin
- 3 handfuls soybean sprout
- 2 scallions
Rinse, peel and cut the carrots and celery root into large pieces. Rinse the leek and cut in half. Peel the garlic. Peel the ginger and slice. Peel the onion, cut in half and brown in a dry pan with the cut sides down. Rinse and dry the bone. Add the vegetables and the bones to the pan and saute briefly. Then pour in 1 liter (approximately 1 quart) of water, ginger, cloves, peppercorns, parsley stalks and salt and bring to a boil.
Rinse the meat and place it in the boiling broth. Cook, covered, for 1.5 hours over low heat, skimming occasionally during cooking. Remove the meat and cut into strips. Pour the broth through a sieve and degrease if necessary. Season with salt.
Meanwhile, cut the pumpkin pulp into small slices and blanch for 4-5 minutes in boiling salted water, then drain. Rinse the bean sprouts. Rinse, trim and thinly slice the scallions. Divide the slices of meat, pumpkin, scallions and sprouts evenly in soup bowls and pour the boiling hot broth over the top. Serve immediately.