Ingredients Jump to Instructions ↓

  1. 1 lb Beef bones

  2. 1 1/2 lb Beef flank

  3. Salt 1 md Onions; diced

  4. 1 ea Garlic cloves

  5. 1 tb Paprika

  6. 8 ea Peppercorns, black, whole

  7. 1 ea Clove, whole

  8. 2 lb Pork head

  9. 2 lb Pork backbone

  10. 2 ea Carrots

  11. 1 ea Parsnip

  12. 2 ea Celery knob

  13. 1 ea Kohlrabi

  14. 1 ea Leek; washed, sliced

  15. 1 pn Saffron

  16. Parsley, flat; diced Celery leaves; diced 7 oz Flour, all-purpose

  17. 1 ea Eggs

  18. 3 qt cold water w/

  19. 1 tablespoon salt. After

  20. 30 minutes, add onion, garlic, paprika, peppercorns, and cloves. Continue boiling additional hour. Put

  21. 3 qt water in seperate pot with pork head section. Boil

  22. 4 minutes. Remove pork head, rinse and put aside until beef is finished. Then add pork head and backbone to the beef. Cook until done. Meanwhile, peel vegetables, cut into long strips. Using

  23. 2 coups of the meat broth, cook vegetables. Add saffron, celery and parsley leaves. Make a dough with flour and egg; roll it as thin as possible. Cut into 3" stips and roll around rolling pin in spiral. Slide off spirals onto

  24. 200F oven - about 10 minutes. Take soup from heat, remove meat and bones. Remove pork meat from bones, cut into little pieces. Reserve the boiled beef flank as a main course - or save for another occasion. Skim soup to remove fat. Remove vegetables; set aside. Strain broth thru cheesecloth. Cook spiral noodles in soup just prior to serving. Put pork meat in soup tureen, add cooked vegetables, pour in broth with noodles on top.


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