Viennese Beef Soup
Submitted by CherylAnn
Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.
YIELD
8 servingsPREP
15 minCOOK
2 hrsREADY
3 hrsIn Vienna, a proper beef soup is not a side dish. It is the foundation of a meal.
Beef chuck and cracked marrow bones simmer together for over two hours, building a broth that’s deeply savory and golden.
Leeks, carrots, celeriac, turnips, and cauliflower go in during the last stretch, cooking until just tender while the herbs (bay leaves, parsley, thyme) infuse everything with quiet warmth.
The meat gets pulled out, cut into bite-sized pieces, and returned to the pot for a soup that’s both broth and stew in the same bowl.
This is the kind of slow-cooked, soul-warming pot you make on a cold afternoon when you want the whole kitchen to smell incredible.
Kitchen Tips
- Scald the bones in boiling water and rinse before adding to the pot. This removes impurities and gives you a cleaner, clearer broth.
- Skim the scum that rises during the first simmer and again after 90 minutes. Patience here means a broth that’s golden instead of murky.
- Use only the white parts of the leeks. The green tops can make the broth bitter.
- Cut the vegetables into uniform pieces so they finish cooking at the same time.
Ingredients
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, 1½ 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.
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