From the meat, the bones as truly the cooking vegetables one bubbles on a small flame with 1 l of tap water a meat broth. Pass it through a sieve.
In the meantime, mix egg yolk with sour cream, sprinkle dill, chives, celery leaves and lovage leaves and add to the broth in a thin stream, stirring continuously. The ribs are cut into cubes and toasted in a little butter. The meat broth is poured on top and served hot.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.