Sauté carrots, beef, bacon and onion in hot butter fat. Extinguish with cold water. Add calf’s head and ham and bring to a boil. Reduce temperature and simmer on low heat for about 2 hours. Drain the soup and season heartily.
Cut the calf’s head into small cubes, divide evenly among the soup bowls and pour the strained soup over them.
Our tip: Use bacon with a fine, smoky note!
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