– ready to cook – crushed crushed – to garnish.
The day before, cover tenderloin, boiled beef and bacon with water in a large saucepan and bring to a boil once. Drain the water and add only the Tafelspitz again with cold water, bring to a boil and simmer quietly over mild heat for 30 minutes. Clean and rinse the greens, add them to the boiled beef together with pepper, juniper, bay leaf, marjoram, thyme, nutmeg and rosemary. Also add the bacon and cook everything together for another 30 minutes. Then add the chicken and cook for another 45 minutes. Take out the greens, cool the meat in the clear soup, then put it aside to cool. The next day, degrease the clear soup and remove the meat. Pour the clear soup through a muslin cloth, heat, season with salt and season with pepper. Rinse the potatoes and remove the skin, peel the onions, rinse and clean the carrots, clean the leeks, rinse and slice diagonally, clean the celery, rinse and cut into sticks 5 cm long and 1/2 cm thick. Rinse tomatoes, pluck parsley leaves from stems.
30 min. before serving, add meat, potatoes and onions to hot clear soup. After 10 minutes add carrots and celery, after another 5 minutes leek and tomatoes, cook for another 5 minutes.
Remove the meat and vegetables from the soup, cut the meat into small pieces.
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