Traditional German Beef Noodle Soup

Prepare

1. Cut the beef into 2x2cm (smaller then an inch) large cubes.
2. Wasch all vegetables.
3. Peel carrots, parsley and leek root.
4. Slice one of the carrots and put it into an airtight container.

Frying & Cooking

1. In a large pot preheat the oil into hight heat. Add beef cubes and fry them until they develop a crust. Stirr them occassionally.
2. If you like, you can fry them in two batches. I couldn't bother this time;)
3. Add vegetables, spices, beef bones (if using) and water. Bring it into a boil. Give it a stir, cover with a lid and trun the heat to medium-low.
4. Let the soup simmer for 1 hour.
5. After one hour remove the vegetables from the broth. They gave their best already!
6. Cook the Soup for another 45 minutes. Add the sliced carrot.
7. In a seperate pot cook the noodles according to the instructions on the package. As soon as they are ready drain them and set them aside. (If you use short noodles like Fadennudeln you don't need to butter them. They will stick together but you can still scoop them with a spoon.)
8. After 10 minutes add the peas and cook for 3-5 minutes
9. Correct the seasoning, add salt.
10. Assamble the soup plates with 2-3 large tablesspoons of noodles, few tender pieces of beef, and vegetables. At the end, pour a ladle or two of the hot broth over everything.
11. Serve with parsley or chives on the top. The herbs balance the heaviness of the soup with a refreshing note.
12. Guten Appetit!