FOR 6 PEOPLE
- 600 g Tafelspitz
- 1 large onion
- 1.8 l vegetable broth
- 400 grams of carrots
- 3 parsley roots
Porcini mushroom consommé with fine ravioli
- 200 g spinach leaves
- 200 g soup noodles
- salt
- 1/2 bunch of flat-leaf parsley
- pepper from the grinder
1 Rinse the meat , pat dry and dice. Peel and chop onion. Pour the broth into a large saucepan. Add the meat and onion and bring to the boil. Simmer (do not boil) the meat for about 45 minutes. Skim off every now and then.
2 Wash and peel the carrots and parsley roots. Halve the roots lengthways and slice. Sort, wash and pluck the spinach.
Cook 3 noodles in salted water for about 7 minutes until al dente. Pour off and drain. Wash the parsley, shake dry and cut into small pieces. Add the vegetables to the meat and cook for another 10-15 minutes. Add pasta and spinach. taste the soup. Serve sprinkled with parsley.
Per person 460 kcal, fat: 17 g
Preparation time approx. 70 minutes
