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Regime Type:

PKD (With Allowances)

Beef Cheek And Sausage Soup

Introduction & Inspiration

I had some beef cheek leftovers to use up and wanted to make a soup that was both flavourful and super creamy. This soup did not disappoint!

It's super filling and perfect as a nutrient dense meal.

I hope you'll give it a try.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Serving Beef Cheek And Sausage Soup

Main Ingredients:

130g Beef Cheek Leftovers

150ml Bone Broth

1 Egg Yolk

45g Whipped Bone Marrow

40g Smoked Sausage

Salt To Taste

1 Sprig of Parsley (Garnish - optional)

Recipe Instructions

Follow the Braised Beef Cheek - Slow Cooker recipe as per the instructions.


In a medium pan, add the shredded beef cheek and the bone broth, as well as a touch of salt (optional).


Cook on a low heat for 5 or so minutes, until the bone broth and beef cheek are nice and warm.


Meanwhile, on a wooden chopping board, cut the smoked sausage into small cubes.


Add the sausage cubes to a frying pan and cook for 2-3 minutes.


Add the sausage cubes and any juices from the frying pan to the medium pan with the bone broth and beef cheek in, mixing well to combine all the ingredients.


Perform a taste test to ensure the mixture has enough seasoning.


Soup Assembly Instructions:


In a large bowl whisk the egg yolk and whipped bone marrow together.


Use a ladle to pour a tiny amount of the hot broth from the pan into the egg mixture and stir until the broth has been fully incorporated. Repeat until all the broth mixture from the medium pan has been used up, and only the beef cheek and sausage remain in the pan.


Finally add the egg mixture into the beef cheek and sausage ingredients in the pan and stir well so that everything is fully combined.


At this point you could always put the pan back on the heat for a couple more minutes if your soup needs a quick blast of heat before serving. Otherwise, simply pour the soup into a bowl and enjoy all the wonderful flavour combinations!


Bon Appetit!


Check out my Braised Beef Cheek - Pressure Cooker, Bone Broth - Pressure Cooker and Whipped Bone Marrow recipes for instructions on how to make these.


Garnish the soup with a sprig of fresh parsley and serve nice and hot on a cold winter's day or whenever you want a nutrient boost!


Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Any herbs  should be of organic quality, and are only recommended for those who have recovered from any kind of health condition.



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