1 kg beef bones, 50 g Pambac noodles, 1 carrot, 1 parsley root, 1 small onion, 1 small celery, 1 bell pepper, chopped green parsley, salt.
1 kg beef bones, 50 g Pambac noodles, 1 carrot, 1 parsley root, 1 small onion, 1 small celery, 1 bell pepper, chopped green parsley, salt.
Boil the bones in 2.5 litres of water for 60 minutes. Skim the scum that collects on the surface of the soup. While the soup is boiling, peel and dice the vegetables. Then remove the bones and add the chopped vegetables to the remaining stock. Cover the soup with a lid and simmer for 20 minutes. Add peppercorns and a bay leaf or two while the soup simmers. After that, add the Pambac nest noodles and simmer the soup for another 2 minutes. Finally, salt to taste and sprinkle chopped green parsley on top. You can replace the parsley with fresh chives or tarragon. You can add a tablespoon or two of cream when serving the soup. Enjoy!