Schermripperln with Bread Horseradish

Place the beef bones with well-salted cold water, spices, greens, onion, and liver and spleen and bring slowly to a boil. As soon as the water rises and begins to boil, put in the leg meat and cook on low heat until tender, about 1 1/2 to 2 hours. If you want to include the soup vegetables, put in some fresh soup vegetables separately 15 minutes before the meat is cooked. If you only want to add the vegetable flavor to the soup, this is not necessary. While the meat is cooking, prepare the breadcrumbs by first removing the bark from the breadcrumbs and cutting them into thin slices before pouring them with enough boiling beef broth to make a thick breadcrumb mixture, which is left to simmer until it is smooth and creamy. Then mix in the saffron and the yolks to give the porridge a little more color and make it smoother. When the egg yolks begin to thicken, season with salt and pepper, stir in the sour cream and add horseradish according to the desired spiciness. Serve the horseradish with the portions of leg meat, but not with the liver and spleen, which only serve to clarify the beef broth, which can be used as desired or served with a soup garnish before the main course.

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