Beef Soup with Spaetzle
Ingredients
- Ingredients
- 400 grams Beef shank
- 2 bay leaves
- 3 allspice
- salt
- freshly ground peppers
- For the spaetzle
- 300 grams Pastry flour
- 3 eggs
- 1 tsp salt
- also
- 250 grams waxy potatoes
- ½ Celery root
- 3 onions
- ½ bunch Chives (approx 15 grams)
- 20 grams butter
Preparation steps
Place the shanks in a pot and fill with 1 1/4 liters (approximately 6 cups) of water. Add the spices and season with salt and pepper. Bring to a boil, reduce to a simmer and cook over medium heat for 1 1/2 hours. For the spaetzle: Meanwhile, in a bowl, stir together the flour, eggs and 200 ml (approximately 7 ounces) of water in a bowl until smooth. Season with salt, cover and let stand 20 minutes.
In the meantime, peel, rinse and cut the potatoes and celery root into 1 cm (approximately 3/8-inch) cubes. Peel the onion and cut into strips. Rinse the chives, shake dry and slice. Scrape the spätzle dough through a spaetzle maker into a pot of boiling salted water. Cook until the spaetzle rise to the top (about 2-3 minutes). Lift out with a slotted spoon and rinse under cold water. Remove the shanks from the broth, remove the meat from the bones and cut into cubes.
Add the potatoes and celery root to the broth and simmer until soft, about 15 minutes. Heat the butter in a skillet and saute the onion until translucent. Add the meat to the soup along with the onions and spaetzle. Ladle the soup into preheated bowls and serve sprinkled with chopped chives.
