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Ingredients
Beef Broth with Vegetables and Sausage
For the broth: Place soup bones in a pot, cover with water and bring to a boil. Drain in a colander and rinse thoroughly.
Rinse 1 carrot, half a leek and half of the celery, coarsely chop and combine with soup bones in a large pot. Fill with 3 liters (approximately 3 quarts) of water, 1 teaspoon salt, herbs and peppercorns and bring to a boil. Rinse the meat and add to the pot. Reduce heat and simmer for about 2 hours, skimming foam from surface.
Rinse remaining celery and leek. Peel remaining carrots and the kohlrabi and onion.
Cut leek into thin slices and finely chop celery, onion, carrots and kohlrabi.
Remove meat and bones from pot and strain broth through a fine sieve. Return broth along with the meat to the pot.
For the soup: Add the prepared vegetables to pot and simmer for about 1 hour, or until the meat is easily pierced with a fork.
Remove meat from broth, cut off two finger-thick slices and then cut into fine dice (reserve the rest for another purpose).
In a pot of boiling salted water, cook noodles according to package instructions. Squeeze sausage meat from casings into another pot of boiling salted water and cook for about 15 minutes. Season the beef broth again with salt and pepper if desired. Ladle broth and vegetables into soup bowls, and add meat cubes, sausage and noodles to each. Garnish with chives and serve.