Rinse, dry and skin the meat. Cut finely into cubes. Clean greens and chop very finely.
Place meat and greens in 1/2 liter. Cool water for an hour and draw out. Then mix with the finished beef broth and pour into a preserving jar. Beat egg whites until slightly creamy and mix in. Close preserving jar and make in a water bath for 2 hours. Remove from water bath. Strain clear soup through a fresh dish.
Bring the finished Beeftea to a boil. Add salt and pepper. Mix egg yolks and run into the soup. Season with sherry. Preparation: 20 min Preparation: two hours
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