Broth from oháňka

Last Updated on July 28, 2024

New Year’s Eve bouncer suitable after the exuberant merriment of New Year’s Eve.

Ingredients:

Range for 4 hearty servings: 1 kg beef tail 80-100 g of butter 1.5 l of drinking water 1.25 l of port wine 4 pcs yolks 3 pcs carrots 3 pcs juniper berries 2 pcs bay leaves 1 pk chervil 1 handful of parsley several black peppercorns salt

Procedure:

1. Cut the beef into smaller pieces, fry them on all sides in hot butter, then transfer to a pot and cover with cold water
2. Bring everything to a boil and cook over low heat for about 1 hour
3. Add the cleaned and quartered celery, quartered peeled kohlrabi, whole peeled carrots, bay leaves, juniper, parsley, whole peppercorns, salt the soup
4. Strain the soup and mix the broth with the port wine and boil again briefly
6. Peel the meat from the bones and divide into portions on plates, pour over the boiling broth and finally carefully place one fresh egg yolk in each portion
7. Garnish each portion of soup with fresh parsley and serve hot immediately.