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Viennese Soup Pot "Special"

4 servings

Ingredients

• 300 g Brisket
• 1 Stk Stewing chicken (small)
• Root vegetables (peeled) (nach Bedarf)
• 1 Stk Onion
• Peppercorns (nach Bedarf)
• 1 Prise Salt
• Thin noodles (nach Bedarf)
• mushrooms (nach Bedarf)
• Sugar snap peas (cooked) (nach Bedarf)
• Marrow slices (nach Bedarf)
• chives (nach Bedarf)

Instructions

1. Slowly cook boiled beef, a small soup chicken, peeled root vegetables, browned onion, and peppercorns in salted water until tender.
2. Slice the beef.
3. Cut the soup chicken into quarters and remove meat from bone.
4. Cook fine egg noodles separately.
5. Clean the mushrooms, finely dice them, and sauté.
6. Arrange the sliced beef, chicken, cooked noodles, vegetables, and cooked sugar peas together in a soup pot.
7. Pour the clear broth over them.
8. Garnish with marrow slices and chives.

Based on a cookbook by Hans Hofer (1964), adapted with AI.