Learn how to prepare an authentic South Tyrolean meat soup, a classic of Alpine cuisine. Our detailed recipe guides you step by step through the process to create a perfect, clear bouillon. Discover helpful tips and tricks to master this hearty and nourishing dish that warms on cold days and delights at every meal.
A classic recipe for a tasty meat soup or broth:
Ingredients:
- 500 g mixed soup meat (e.g. beef, chicken)
- 1 large onion, unpeeled and halved
- 2 carrots, roughly chopped
- 1 tomato
- 2 stalks of celery, roughly chopped
- 1 small leek, roughly chopped
- 2 bay leaves
- Some peppercorns
- 2 liters of cold water
- Salt
Preparation:
- Preparing the meat: Rinse the soup meat thoroughly under cold water to remove blood and impurities.
- Searing: In a large pot, roast the onion halves cut side down without oil until lightly browned. This enhances the aroma.
- Making the soup: Add the meat, carrots, celery, leek, bay leaves, peppercorns, and cold water to the pot.
- Simmering: Slowly bring the soup to a boil over medium heat. Once it boils, reduce the heat and let it simmer at low temperature. Regularly skim off the rising foam.
- Cooking time: The soup should simmer for about 2 to 3 hours in total. The longer it cooks, the more intense the flavor.
- Tasting: Season with salt and adjust if necessary.
- Straining the soup: Pour the finished broth through a fine sieve or a sieve lined with a cloth to remove all solids.
Tips and Tricks:
- Always start with cold water, as this better extracts the flavors and nutrients from the meat.
- Add the salt only towards the end of the cooking time, as otherwise the meat may become tough.
- Keep the cooked meat to use in other dishes, or serve it in the soup.
- You will achieve a clear broth by letting the soup simmer slowly and not stirring it.
- For a more intense color, you can add a piece of unpeeled, roasted onion.
Serving suggestion: Serve the broth hot as a clear soup or add additional ingredients like noodles, vegetables, or dumplings to create a complete meal.
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