← All recipes

🍽️ Rich Black Truffle Root and Meat Broth

540 kcal · 30 min · 4 servings

Rich Black Truffle Root and Meat Broth Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the meat in a large pot.
  2. 2. Pour 1.5 liters of cold water over it.
  3. 3. Bring the mixture to a boil on the stove.
  4. 4. Carefully skim off the foam that rises to the surface.
  5. 5. Thoroughly clean the vegetable mix.
  6. 6. Chop the vegetables into rough pieces.
  7. 7. Add the vegetables along with bay leaves, peppercorns, and mushrooms to the meat.
  8. 8. Pour in the prepared broth.
  9. 9. Simmer the soup for about 2 hours with the lid off.
  10. 10. Remove the pot from the heat.
  11. 11. Let the broth cool down briefly.
  12. 12. Remove the fat floating on top.
  13. 13. Strain the liquid through a fine sieve or a cloth into a clean pot.
  14. 14. Reduce the broth to about 0.75 liters.
  15. 15. Thoroughly scrub the black truffle roots under running water.
  16. 16. Peel the black truffle roots as thinly as possible.
  17. 17. Fill a bowl with cold water.
  18. 18. Squeeze the juice of half a lemon into the water.
  19. 19. Immediately place the peeled black truffle roots into the lemon water.
  20. 20. Drain the black truffle roots.
  21. 21. Cut them into thumb-sized pieces.
  22. 22. Simmer the pieces in salted water for 15 to 20 minutes.
  23. 23. Drain the cooked black truffle roots.
  24. 24. Add the cooked black truffle roots to the prepared porcini broth.
  25. 25. Add the diced meat pieces.
  26. 26. Let the ingredients steep briefly.
  27. 27. Divide the soup among soup bowls.
  28. 28. Garnish with fresh chives.
  29. 29. Slice the baguette.
  30. 30. Toast the slices under the oven grill until golden brown.
  31. 31. Spread the warm bread slices with truffle butter.
  32. 32. Serve the bread alongside the porcini broth.

Nutrition per serving