Prep 1 hr
Cook 2 hrs 30 mins
Grandma's of Old made this in their kettles in Hungary. The soup simmered all day while they worked in the fields. A hearty beef soup. I swear it's what gave us strong bones as kids.
- 3 lbs beef chuck
- 3 lbs beef bones with marrow
- 3 quarts water
- 4 medium onions
- 5 -6 carrots, sliced
- 5 stalks celery, sliced
- 2 medium potatoes, diced
- 2 -3 cloves garlic, whole
- 3 sprigs parsley, sliced only if you like to eat them,but leave them whole if you want them only for taste.
- 1 medium tomatoes, cut up
- 1 medium green pepper (optional)
- 3 -5 cabbage leaves, slice finely or 2 kohlrabi, peeled and sliced
- 12 peppercorns, crushed
- 1 bay leaf
- First roast your meat and bones in a roaster uncovered at 300* for 2- 2 1/2 hrs.
- Drain the fat and place the meat and bones in a large soup pot.
- Cover with water and add the garlic, peppercorns, onion,bay leaf and salt.
- Bring to a boil and simmer for 1/2 hr.
- Skim any foam that forms.
- Now add the vegetables, except the green pepper, tomatoes, and cabbage leaves.
- Simmer until the meat and vegetables are done.
- The last 5 min.
- Add the tomatoes, green pepper and cabbage leaves.
- Remove and dicard the bay leaf and the soup bones.
- Refrigerate the soup and skim off any fat after it has chilled.
- The beef can be cut up into bite-size pieces and used for the soup or served as a side dish with a sauce and boiled potatoes to make an entree after the soup.
- Dumplings are very good with this soup as well.
- In Hungary they serve Chicken liver dumplings with the soup and a roux-like tomato sauce with the meat.