Beef Noodle Soup Bavarian Style
- 300 grams Beef bone soup
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 bay leaf
- 2 cloves
- 400 grams Beef (the ox)
- 5 peppercorns
- 200 grams fine soup noodles
- 2 Tbsps scallions
Place the beef bones for about 1 minute in boiling water, drain and then rinse off thoroughly with cold water. Place the beef bones with 1½ liters (approximately 7½ cups) of cold water in a large saucepan, bring to a boil slowly, and simmer for 1 hour. Skim off the foam formed thereby.
Rinse and trim the soup vegetable, peel if required. Peel the onion and halve. Roast the cut surfaces of onion in a hot pan until dark. Stuck half bay leaf and cloves into the onion.
Rinse the beef, pat dry, and add into a pot with the onion halves, peppercorns, the soup vegetables and the beef bones. If necessary, add extra water until well covered. Cook for 1-1½ hours until soft.
Take off the beef, the bones and the vegetables from the broth. Pass the broth through a sieve lined with a cloth. Season the strained soup with salt.
Allow the beef to cool, cut into thin slices and cut each slice into bite-sized pieces.
Cook the soup noodles in salted water according to package instructions until al dente. Drain and rinse off thoroughly with hot water.
Boil the soup, add the beef pieces and the soup noodles to it, and heat it briefly, but do not boil. Serve sprinkled with chives.