Viennese Beef Soup
Yield
8 servingsPrep
15 minCook
2 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef soup bones
cracked |
*
|
| 3 | pounds |
beef chuck
|
|
| 3 | quarts |
water
|
*
|
| 2 ½ | teaspoons |
salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| 1 | large |
onions
peeled, sliced |
|
| 2 | each |
leeks
white parts only |
*
|
| 2 | medium |
carrots
scraped, sliced |
|
| 1 | x |
celeriac root
pared, cubed |
*
|
| 3 | small |
turnip
pared, cubed |
*
|
| 2 | cups |
cauliflower florets
cut up |
|
| 2 | each |
bay leaves
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| ½ | teaspoon |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef soup bones
cracked |
*
|
| 1.4 | kg |
beef chuck
|
|
| 3 | quarts |
water
|
*
|
| 13 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 1 | large |
onions
peeled, sliced |
|
| 2 | each |
leeks
white parts only |
*
|
| 2 | medium |
carrots
scraped, sliced |
|
| 1 | x |
celeriac root
pared, cubed |
*
|
| 3 | small |
turnip
pared, cubed |
*
|
| 473 | ml |
cauliflower florets
cut up |
|
| 2 | each |
bay leaves
|
*
|
| 4 | each |
parsley sprigs
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
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.
