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Lung Soup

4 servings

Ingredients

• 1 pcs calf's lung with heart
• 1.5 l water
• salt (a little)
• 1 pcs onion
• soup vegetables (a little)
• pearl barley, soft-cooked (a little)
• 1 tbsp white flour
• parsley, chopped (a little)
• 2 pcs egg yolks

Instructions

1. Cut the calf's lung and heart, wash thoroughly, and place in 1½ l of water.
2. After skimming, add salt, onion, and soup vegetables and cook slowly until tender.
3. Remove the meat and strain the broth through a sieve.
4. Add soft-cooked pearl barley and one tablespoon of white flour to the broth and cook until creamy, then cook for another ¼ hour with finely chopped parsley and finish with egg yolks.
5. The lung and heart can also be used to prepare a hash with potatoes.

Modernized from a treasured 19th-century German cookbook.