Hochzeitssuppe | camper_culinaric | Kochen im Wohnmobil

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs and calories while providing a similar texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein option that is lower in calories.

meatballs

🥗Healthier: lean turkey meatballs

💰Cheaper: homemade meatballs

Homemade meatballs can be made from cheaper cuts of meat.

Peel one of the carrots and cut off the ends, placing them in the pot.

Halve the carrot and slice it into rounds for later use in the soup.

Add the beef (preferably brisket) to the pot.

Roughly chop the remaining vegetables and add them to the pot with the meat.

Cut the leeks into fine strips (julienne) and add them to the pot, along with the rest of the chopped vegetables.

Roughly chop the onions, skin included, and add them to the pot.

Season the mixture with salt, pepper, cloves, juniper berries, and allspice.

Fill the pot with water until the meat is covered and cook for at least 2 hours.

Remove the meat from the pot and set it aside.

Strain the broth through a sieve and return it to the pot.

Prepare the egg custard (Eierstich) by mixing milk, eggs, and a bit of salt, then pour it into a heatproof dish and cover it tightly with plastic wrap.

Add the chopped vegetables back into the broth.

Remove the casing from the fresh sausage, form small dumplings, and add them to the broth.

Remove the fat from the meat, dice it, and add it back into the pot.

Place the dish with the egg custard in a small sieve and steam it for about 10 minutes.

Unmold the egg custard and cut it into pieces, adding it to the soup.

Finally, add the finely chopped asparagus to the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens