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Ingredients
Rindfleischbrühe
- 1600 g Wasser
- 200 g Rinderknochen
- 500 g Rindfleisch (Suppenfleisch, ohne Knochen)
- 1 TL Salz
- 15 schwarze Pfefferkörner
- 2 Lorbeerblätter, getrocknet
- 4 Gewürznelken
- 1 Zwiebel, halbiert
- 1 Knoblauchzehe, halbiert
- 100 g Möhren, in Stücken
- 120 g Staudensellerie, in Stücken
Tomatenbröselei
- 20 g Parmesan, in Stücken
- 20 g Pinienkerne
- 80 g Weißbrot, vom Vortag, entrindet, in Stücken
- 1 EL Öl zum Braten
- 40 g getrocknete Tomaten, in Öl, abgetropft, in Streifen
Eintopf und Fertigstellung
- 400 g Wirsing, ohne Strunk, in Stücken
- 120 g Muschelnudeln
- 1 TL Salz
- 1 Prise Pfeffer
- Nutrition
- per 1 Portion
- Calories
- 2323 kJ / 555 kcal
- Protein
- 45 g
- Carbohydrates
- 52 g
- Fat
- 19 g
- Saturated fat
- 6 g
- Fiber
- 8.4 g
- Sodium
- 1618 mg
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