For the clear soup, meat and bones are put in cold water with a teaspoon of salt and heated until you can skim the broth. Now add the coarsely diced vegetables and the browned onion and simmer everything together for a good 2 1/2 hours, then pour through a sieve and season the clear soup with a little pepper and nutmeg (maybe salt).
The basic recipe for the clear soup is the same as the one for the beef soup – the only difference is that the beef from the shoulder or the prime rib is also cooked in the broth. Other ingredients are sparrows, onion, potatoes cut into strips and stewed in lard.
When the clear soup is cooked, the boiled meat is kept warm. Cook the diced potatoes in the broth (add a little nutmeg/pepper if necessary). Cut the boiled meat into cubes, toss the sparrows in hot butter – and layer them in a heated tureen with the potatoes, pour the hot clear soup over them, garnish with the browned onion strips and bring to the table with finely chopped parsley and chives.
A hearty Trollinger goes well with this, as does a fresh Schiller or a spicy Kerner.
A word about the sparrow recipe, which also represents a piece of “Swabian kitchen ideology”: Per 100 g of flour: 1 egg, a little salt and water to taste.
The eggs are mixed into the sifted and lightly salted
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