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Prepare
1. First clean the soup greens. Then peel the carrots, parsley root and celery. Cut the vegetables into 1cm pieces. Clean the leek, halve it lengthways, wash and cut into 1 cm cubes. Cover half of the vegetable soup and set the shallots aside. Halve the onions without peeling them.
2. Place the stem slice, onion, other half of the greens, bay leaves and peppercorns in a large pot overnight. Add 2 liters of cold water, bring to the boil and cover. Add 1 teaspoon of salt and cook over low heat for 2 hours.
3. Now take the meat out of the broth and set it aside. Pour the broth from a sieve into some pots.
Add the reserved green broth and shallots. Cover the mixture and let it cook over low heat for 10 minutes. Add the noodles and cook in the broth according to package directions. Meanwhile, remove the meat from the bones and remove tendons and fat.
4. Now chop the meat to a size of 2 cm and add it to the broth. Chives in fine rolls. Season the soup if necessary and sprinkle the chives over it.
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