1 kg of beef
thyme and rosemary wrapped in a small cloth
5 sprigs of parsley
4 carrots, cut into cubes
3 cloves of garlic, cut into cubes
12 white scallions, small
120g macaroni
salt
pepper
1 cup of buttermilk
1/4 cup of fresh horseradish, grated
1 kg of beef
thyme and rosemary wrapped in a small cloth
5 sprigs of parsley
4 carrots, cut into cubes
3 cloves of garlic, cut into cubes
12 white scallions, small
120g macaroni
salt
pepper
1 cup of buttermilk
1/4 cup of fresh horseradish, grated
Place the beef in 4 liters of cold water and let it simmer slowly
Remove the fat from the top until the broth becomes very clear
Add the bouquet garni with herbs
Cook for 1 hour and 30 minutes
Remove the herbs
Season with salt and pepper to taste
Add the parsley, carrots, garlic, and scallions
Let it simmer slowly for 10 more minutes
Serve the soup with the vegetables and macaroni in a large serving bowl
Serve the beef separately with the cream of buttermilk mixed with horseradish
