Umami broth

Umami husleves

Umami broth


  • 500 g beef shank
  • 1 onion
  • 1 pepper
  • 1 kg mixed root vegetables
  • 3 portobello mushrooms
  • soup noodles
  • juniper berries
  • bay leaf
  • 300 g chestnut mushrooms
  • chives

Place the meat in a pan with 4–5 litres of cold water and bring to the boil over a gentle heat. Add salt, pepper, juniper berries, bay leaves and a whole onion. Skim off the initial foam, then simmer until the meat is almost tender.

Add the vegetables and the portobello mushrooms, leaving the caps whole to achieve the umami taste. Cook for a further hour. Once the meat, vegetables and mushrooms are tender, remove them from the soup and strain the liquid.

Return the soup to the stove and add the thinly sliced chestnut mushrooms to cook. Boil the noodles and serve with the soup, garnished with chopped chives, along with the chopped vegetables and meat.