Fresh Soup – A Recipe From Dithmarschen

Gently boil meat, bones, peeled peppercorns, greens, onions and bay leaves in salted water for 120 minutes.

Then add celery in large pieces and whole carrots, and a quarter hour later add the whole leeks (perhaps bundled). After a total of two and a half hours, the soup is done.

In the meantime, cook the garnishes.

For the dumplings, boil milk with salt and butter, mix in flour until a dumpling is formed.

Remove the saucepan from the stove and add the eggs to the dough, cool.

Cut dumplings from the dough (tsp), cook in salted water until they float to the surface.

For the meatballs, mix the ingredients and form small balls. Just before serving, add the meatballs and a little later the dumplings to the fresh soup.

The beef and the large vegetable bites are served separately.

Bon appétit!

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