Viennese Beef Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Beef bones, cracked
3 lbs: Beef Chuck,
3 quart: Water,
2 1/2 tsp: Salt,
3/4 tsp: Pepper,
Lg Onion- peeled, sliced thin
Med Leeks, white parts only
Med Carrots, scraped, sliced
Celery root, pared & cubed
Sm Turnips, pared & cubed
2 cup: Cauliflower, cut up
Bay Leaves,
Sprigs Parsley,
1/2 tsp: Dried Thyme,
Directions:
Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water. Put beef and water in a large
kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to
a full simmer; remove any scum from the top. Cook over low heat,
partially covered, 1 1/2 hours. Again remove any scum from the top.
Add remaining ingredients and continue to cook about 40 minutes,
until meat and vegetables are tender. Remove and discard parsley, bay
leaves, and bones. Take out the meat and cut into bite sized pieces,
discarding any gristle. Return meat to soup. Serves 8 to 10. You may
also add noodles, rice or dumplings to the finished soup.
Source from luhu.jp
Scald bones and rinse in cold water. Put beef and water in a large
kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to
a full simmer; remove any scum from the top. Cook over low heat,
partially covered, 1 1/2 hours. Again remove any scum from the top.
Add remaining ingredients and continue to cook about 40 minutes,
until meat and vegetables are tender. Remove and discard parsley, bay
leaves, and bones. Take out the meat and cut into bite sized pieces,
discarding any gristle. Return meat to soup. Serves 8 to 10. You may
also add noodles, rice or dumplings to the finished soup.
Source from luhu.jp