1 lb Beef bones
1 1/2 lb Beef flank
Salt 1 md Onions — diced
1 ea Garlic cloves
1 tb Paprika
8 ea Peppercorns, black, whole
1 ea Clove, whole
2 lb Pork head
2 lb Pork backbone
2 ea Carrots
1 ea Parsnip
2 ea Celery knob
1 ea Kohlrabi
1 ea Leek — washed, sliced
1 pn Saffron
Parsley, flat — diced Celery leaves — diced 7 oz Flour, all-purpose
1 ea Eggs
This is a soup prepared on pig harvest day and is the kind that has to be made in large quantities. Wash beef bones, cook bones and flank in 3 qt cold water w/1 tablespoon salt. After 30 minutes, add onion, garlic, paprika, peppercorns, and cloves. Continue boiling additional hour. Put 3 qt water in seperate pot with pork head section. Boil 4 minutes. Remove pork head, rinse and put aside until beef is finished. Then add pork head and backbone to the beef. Cook until done. Meanwhile, peel vegetables, cut into long strips. Using 2 coups of the meat broth, cook vegetables. Add saffron, celery and parsley leaves. Make a dough with flour and egg; roll it as thin as possible. Cut into 3″ stips and roll around rolling pin in spiral. Slide off spirals onto baking sheet and dry in a 200F oven – about 10 minutes. Take soup from heat, remove meat and bones. Remove pork meat from bones, cut into little pieces. Reserve the boiled beef flank as a main course – or save for another occasion. Skim soup to remove fat. Remove vegetables; set aside. Strain broth thru cheesecloth. Cook spiral noodles in soup just prior to serving. Put pork meat in soup tureen, add cooked vegetables, pour in broth with noodles on top.