#brühe

Griesnockensuppe (dialect) aka Griessknödelsuppe (standard German) is a soup that is a perfect starter for a menu for its simplicity. In Germany, soups are served before the main meal and this is a classic, involving semolina dumplings, very popular specifically in Southern Germany and Austria as well. They traditionally come in a beef broth, but vegetable broth would work as well.

For the homemade Broth: 500 g beef for the soup and 750 g beef bones - 1 large onion - 1 bay leave - 3-4 cloves - 2 carrots - black pepper corns - 1/2 celery root - 2 celery stalks - 1 small leek - fresh parsley, chopped. For the dumplings: 120 g semolina (Griess) - 80 g soft butter - 2 eggs - freshly ground nutmeg, to taste - salt, to taste - 1-2 tbsp chopped fresh parsley

Wash bones and meat under cold water and pat dry with kitchen paper. Add about 2 liters of cold water to a large pot, place meat and bones in it, add bay leave, pin cloves into the onion and add to broth, add pepper corns. Bring to a boil then reduce heat, let simmer for 1 hours (not covered). Take of the foam that has appeared. Add the chopped greens and let simmer for another hour.

https://www.toppits.de/de/selbst-gemachte-bruehe-aus-gemueseresten-845.html

Rosenkohl – heiß lässt sich schwer essen, ohne sich den Mund zu verbrennen. Das Innere vom Rosenkohl speichert sehr gut die Wärme. Aus dem Grund, zerkleinern wir für unsere Suppe den Rosenkohl etwas. Für unser Foto habe ich ein paar Röschen klein gelassen. Wir braten etwas Butter braun. Legen unser Selchfleisch dazu. Im Blender setzen wir geschälte Kartoffel in Stücken und Rosenkohl frisch oder…