(Recipe #13, pages 30 – 31)
Wash the meat, and place it on the stove in boiling water with not too much salt. Skim. Add a small knob of celery root, a young kohlrabi, finely chopped onions, sweated flour (see no. 7) and pearl barley or cooked rice. Cook slowly, tightly covered. If one would like semolina in the soup, sprinkle it into the broth and stir, half an hour before serving. Potato dumplings may be cooked in this soup, and egg yolks and nutmeg or finely chopped parsley can be stirred into the soup. However, this is unnecessary for the everyday table.
Cooking time is approximately 2 hours.