Strong soup
As the first step in making the broth, place the beef bones in an oven preheated to 220 degrees and bake them for 20 minutes. Then, place them in a larger pot with the cleaned, whole turnips and beets, the kohlrabi, the celery root, the garlic, the red onion, the peeled ginger, the pepper and the parsley, pour over the water and start heating.
While it is boiling, mix the minced meat, egg white and tomato puree in a bowl with a whisk, then when the soup starts to boil, carefully pour it on top. It is important that the soup does not bubble, but boils slightly, so that the eggs are immediately scrambled. Add salt and cook for 4 hours, carefully boiling. From time to time, move the soup around, holding the pot, so that the clarification can collect what we do not need from the bottom, so that the end result will be a beautiful transparent, golden soup.
When the soup is cooked, remove the scum from the top with a slotted spoon. Unfortunately, we cannot use this, since its main role was to clean it. Use tweezers to remove the bones and vegetables from the soup, and finally filter it. Cook the pasta in plenty of salted, boiling water for the time indicated on the package and serve with the finished soup and vegetables. Sprinkle the top with freshly chopped parsley.
- Preparation time: 4.5 hours
- Baking time: 20 minutes
