1 unpeeled onion
1 kg extra lean ground beef
1 large carrot
1 large parsnip
1/2 celery root
stem of 1 broccoli floret [only the stem]
2 egg whites
1 heaping Tbsp tomato paste
4 cups of cold water
salt to taste
• Place an unpeeled onion in a non-stick fry pan and on low medium heat and pan roast it, turning over the onion often.
• Meanwhile wash, peel and chop the rest of the vegetables into uniform sizes.
• Place the ground beef in a medium Dutch pot.
• Add the chopped vegetables.
• With your hands, mix the ground meat and the vegetables, this action separates the ground meat and will help with dispersing the meat in the soup.
• Place the two egg whites in a small bowl and add a heaping Tbsp of tomato puree.
• Slightly whisk the egg whites and the tomato puree to combine.
• Add the egg white mixture to the pot and stir it into the meat vegetable mixture.
• Add four cups of cold water and salt to taste. [If soup is for medicinal purposes, do not add ground pepper]
• Finally add the pan roasted onion and place the pot on medium heat.
• When the soup is close to boiling, reduce the heat and cover the pot.
• Check it a few times to make sure there is a slight cooking action, but the soup is not actually simmering.
• After four hours remove the pot from heat and let it cool slightly.
• Place a sieve over a small pot.
• Take a piece of cheesecloth and dampen it with hot water. Squeeze out the water.
• Drape the damp cheesecloth over the sieve and start ladling the soup into it.
• Press on the vegetables to extract all their juices.
• Discard the meat and the vegetables; believe me no taste or food value remains in them after four hours, other than perhaps some fibre.
• What you have left in the pot is this wonderfully golden consommé.
• To remove the fat droplets, dip in paper napkins and discard napkins.
• Serve the erőleves in extra large mugs.