Ingredients

800 g veal knuckle (boneless)

1,2 l water

1 tablespoon cooking oil

1 onion, chopped

1-2 pinches salt

1 cabbage leaf

celery leaf

½ teaspoon pepper grains

200 g carrots, sliced

200 g celery root, sliced

100 g parsley root, sliced

¼ teaspoon nutmeg, grounded

1 tablespoon Vegeta Beef Stock Powder

1 stalk celery

1 tablespoon parsley, chopped

Homemade pasta:

80-100 g plain flour

1 egg

1 pinch salt

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 120 min

• 1 Wash the veal and place it in cold water. Bring to boil.
• 2 In a pan heat up oil and fry the onion shortly.
• 3 To boiling water and veal, add salt, cabbage and celery leaves, pepper and fried onion. Cook for around 60 minutes. Take the meat out and drain – keeping the liquid.
• 4 Return liquid and meat to the pot. Add carrots, celery and parsley root, nutmeg, Vegeta Beef Stock Powder and celery stalk. Cover and bring to boil, then reduce the heat and cook for 35 minutes.
• 5 Homemade pasta: Combine the flour, eggs and salt in a bowl and knee hard dough. Shape into a ball and grate it using the larger holes side of the grater.
• 6 When the soup is ready, remove the meat and add the pasta. Cook for 10 minutes and serve.