Beuschel Soup

For the Beuschel soup, boil the veal lung in water, salt, pepper, thyme and bay leaf until soft, strain and cut into fine noodles.

Make a dark roux with flour and lard, fry finely chopped onion in it, add the mussels, pour in some cold water, then pour in the boiling soup and let it boil well.

Finally, add the sour cream and vinegar, season again and serve hot.

Preparation Tip:

Beuschel soup tastes good with fresh farmhouse bread.

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