Buying and processing bones

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You can buy bones in many butchers and also in supermarkets with their own meat processing facilities. When you see them, grab them - they will add a wonderful taste to your soup or you can even conjure up side dishes out of it.

The marrow from these bones is enough for 6 servings of marrow dumplings.
The marrow from these bones is enough for 6 servings of marrow dumplings. © w.r.wagner / Pixelio

Ingredients:

  • Beef leg bones
  • any other bones
  • Soup vegetables
  • 1 egg
  • Breadcrumbs
  • parsley
  • salt
  • pepper

Refine the soup with bones

  1. If you can buy bones from your butcher, pick out pieces that have something else meat have started. While ribs and slices of leg are often offered as a delicacy, most other bones are not in great demand and are therefore inexpensive. Sometimes you even discover bones that still have some marrow in them.
  2. You can scrape the marrow out of the bone with a knife to save it for marrowballs. If you don't want to continue using it, it also makes the soup richer and tastier.
  3. Put the bones in a large saucepan and turn on the stove.
  4. Only when the meat is slightly seared do you give it plenty water added.
  5. Clean the soup vegetables and cut them into large pieces.
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  6. If you want to make a clear broth, first skim off the foam that forms on the soup. This step doesn't have to be for a hearty stew.
  7. Then add the soup vegetables and season everything with salt and pepper.
  8. Let everything cook for about an hour. You can now strain the broth. Bones and vegetables are not needed any more. The taste of these ingredients has passed into the broth.
  9. You can enjoy the broth neat or prepare a hearty soup with new vegetables and high-quality meat.

Never buy finished marrow dumplings again

  1. If you buy marrow bones for the soup, scrape out the marrow before cooking.
  2. Put it in a small saucepan and let it melt out over medium heat.
  3. In the meantime, beat an egg and season it well with salt and pepper.
  4. Mix the slightly cooled bone marrow with breadcrumbs and egg to a firm one dough.
  5. If the amount is not enough, you can stretch the pulp with butter and add a second egg and more breadcrumbs accordingly. The pulp from an approximately 5 cm thick leg slice in combination with an egg is usually sufficient for 3-4 servings.
  6. Finally mix in the parsley and form small dumplings.
  7. If soup and marrowballs are to be consumed immediately, you can use them garnish Let simmer directly in the soup for about ten minutes. The dumplings are not allowed to cook.

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