Preparation of classic beef soup

Put the meat bones in a large saucepan and pour in cold water. Bring to a boil. Salt a little. Then add the boiled meat, turn back the temperature a little and boil in the flowing water for about 20 minutes. Skimming off the foam again and again, so the soup does not become cloudy.

In the meantime, halve the onions (do not peel!) and brown the cut surfaces very dark in a coated pan.

Peel the soup vegetables and together with the browned onions, bay leaves, peppercorns and some STAY SPICED ! Add beef soup to the soup. Put the lid on it and simmer lightly at a low temperature. With me, the soup boils for at least 4 hours. The longer you cook it, the more intense it becomes. Strain the soup and season with salt and beef soup seasoning if necessary.

If you want, you can cut the boiling meat into small pieces and put them back into the soup. Serve together with some root vegetables and sprinkle with chives.

Preparation of herb fruits

Flour, eggs, milk, STAY SPICED ! Mix Italian herbs and a pinch of salt with a whisk to make a thick dough. Let it rest for about 10 minutes.

In the meantime, heat a tablespoon of butter in a coated pan and pour the dough in portions with a creator. Turn the pan so that the dough is evenly distributed at the bottom of the pan. The dough begins to falter, turn the pancakes once and continue baking until golden brown. Repeat this process until the dough is used up.

Allow to cool down a little, roll up the pancakes like a strudel and cut into fine strips.

Preparation Polentanockerln

Bring the beef soup to a boil and stir in the polenta with the butter. With salt and STAY SPICED ! Season nutmeg and simmer over a low flame until the polenta has absorbed all the liquid. Stir again and again in between. Then let the mixture cool down and stir in the egg yolks. Allow to soak for about 15 minutes.

In the meantime, bring water to a boil in a large saucepan. With two spoons (depending on the desired size – eating or teaspoon) form dumplings and add to the boiling, non-boiling, water. If the flame is low, let it steep for 15 minutes without a lid.

Either serve in a soup or fry in a little butter and serve as a side dish to stews. Also tastes delicious with cheese gratinated.