We are in the middle of stormy weather, heavy rain, single snowflakes and I feel like freezing to the bones. The weather forcast predicted an european windstorm , a cyclone - I am so looking forward it... Nasty weather: hot soup! So today I cooked a very traditional soup or stew not wellknown in northern germany. It is grandmothers cooking and can be made beforehand. It lasts for a few days. The soup contents a strong beef broth made from the shinbone/leg of beef (cheap meat so called soup meat): Just a thick cut slice with some meat, bone and bone marrow, handmade egg noodles, a few carrots, quarter of a celery, some leek and many roasted onion rings and a little parsley. Things people could easily have in storage, nothing exotic.
First you cook the broth:
Roast 2 onion halves on their cut side until charred. Cover with 1.5 l water. Add 2 laurel leaves, 1 tablespoon pepper corns, the meat and 1 teaspoon salt, 2 carrots (don't peel and cut them), 1/2 quarter of peeled celery and 5 parsley stems without leaves, 1/4 leek. Bring to boil and afterwards simmer on low heat about 2 hours covered with a lid. During the first 10 minutes skim off the foam.
After 30 minutes remove carrots and celery from the pot and let cool down, peel the carrots and cut them in slices, cut celery in dices. Some cook the vegetables together with the meat about 2 hours but I think it is a waste.
Make noodle dough from 125 g flour and 1 egg and 1 egg yolk and a little water. Let rest 30 minutes and afterwards cook hand scraped noodles (Spaetzle): How to look here. Set aside ad keep warm (or reheat before serving in microwave).
Meanwhile cook 3-4 potatoes - unpeeled. Peel after they are done and cut them into quarters and slice quarters. Set aside and keep warm (or reheat before serving in microwave)
Peel and cut 4 onions into rings and roast the rings in little oil or butter until nicely caramelized. Set aside.
After 2 hours, when the meat is very tender and soft, remove it from the broth and cut it in small pieces. Remove the nasty parts as bone, fat, gristles and such.
Sieve broth through a fine mashed metal strainer (to get rid of mashy onions, leek, laurel leaves, pepper corns, parsley stems and such). Give the clear broth back into the pot. Reheat broth, add 1/4 fresh leek cut in fine slices, cook 2 minutes, add meat pieces, carrots, celery and chopped parsley leaves (1 small bunch - the stems where in use before). Adjust seasoning with salt, pepper, sip of sherry and Maggi (if you like it) and grated nutmeg. Turn off heat.
Serving: Fill some noodles and some potaoes into the soup bowls, cover with very hot soup add onion rings.