Wedding soup is a recipe from German cuisine. The soup is an excellent wedding soup for party guests or a wedding.
Ingredients for 18 people
- 750 grams of beef rib
- 2 bunches of soup vegetables
- 2 onions
- 1 tablespoon peppercorns
- 3 bay leaves
- 4 eggs
- 250 milliliters of milk
- 1 grated nutmeg
- 400 grams of long grain rice
- 100 grams of raisins
- 1 kilogram of carrots
- 500 grams of frozen peas
- 1 kilogram of white asparagus
- 400 grams of uncooked veal
- 1 pot of chervil
- salt and white pepper
Preparation (ninety minutes)
Wash the meat and clean the soup vegetables, wash and cut into pieces snip.
Rinse and halve the onions and place them with the cut on the bottom of a larger saucepan and roast for about five minutes. Top up with four liters of water. Add meat and greens and then Season with salt, peppercorns, and bay leaves. Bring to the boil and cook on low heat for about 1 hour. Meanwhile, whisk together the eggs and milk, then season with salt and season nutmeg.
Set aside the eggshells five minutes before the end of the cooking time, allow the broth to clarify, and add to it. Divide the beaten eggs into four greased cups. I’m hot Let the water bath stand for about twenty minutes. Then turn out and cut into slices. Cut out small hearts. Rice in plenty of boiling salted water for about twenty minutes to ferment. Rinse the raisins, and fold them in. Drain and steam the rice. Then Peel the carrots and cook in boiling salted water for about fifteen minutes.
Then cut into slices with the colored knife. Pour in the thawed peas. Meanwhile, peel the asparagus and remove the woody ends. Cut the asparagus into small pieces. Pour the broth through a sieve lined with a cloth. Briefly boil the broth to let. Cook the asparagus in it for about ten minutes. Bratwurst mass as small dumplings
presses directly into the soup. Heat the carrots and egg custard in the soup.
Season the soup with salt and pepper. Serve sprinkled with chervil leaves and serve it with rice.
