Recipe by littleturtle
Pronounced E-ru-le-vesh. After trying this you may never again get away with opening a can of condensed broth and pretending it's the real thing.
- 1 lb soup meat (such as beef short ribs or rack of lamb)
- 1 -2 lb soup bones, in 3 " pieces (marrow bones)
- cold water
- 2 cloves
- 1 onion
- 1 cabbage, quartered
- 2 carrots
- 2 parsnips or 2 turnips
- 2 small kohlrabi
- 1 -2 leek
- 2 half stalks celery (leafy halves)
- 2 sprigs parsley
- 2 garlic cloves
- 12 peppercorns
- 2 bay leaves
- 1 tablespoon salt
- 1 1⁄2 cups fine egg noodles (uncooked)
Directions See How It's Made
- Wash the meat and bones, and thoroughly clean the vegetables.
- Put the meat and bones in a large pot, cover them with cold water and slowly bring to a simmer over low heat, uncovered (removing the scum as it forms) (Do NOT allow to boil, it will break up the scum and fat changing the taste and appearence of the broth); continue simmering and skimming for about an hour.
- Stick the cloves into the onion, and add it and all other remaining ingredients to the soup except for the noodles.
- Cover partially and let simmer at least until meat is tender (1-2 hours or more).
- Strain the broth into a large bowl, and set aside to cool.
- Remove the marrow from the bones.
- Mash and lightly salt it, and serve it on rye bread or white toast (it might sound a little odd, but it's a traditional delicacy).
- Discard the bones, onion and cloves, celery, parsley, garlic, peppercorns, bay leaves, and any loose bones or fat from the meat.
- Cut up the remaining vegetables and meat.
- Degrease the broth and taste for seasoning (it may need a lot more salt).
- Return the broth to a simmer and drop in the noodles.
- Let cook for 10 minutes, then add the meat and vegetables and let simmer until the noodles are done.
- Serve hot.