German Beef Soup (Rindfleischsuppe)

READY IN: 2hrs 40mins
Recipe by HeatherFeather

This recipe comes from "Authentic German Home Style Recipes" by Gini Youngkrantz. Posted by request.

Top Review by Derf2440

HeatherFeather, this is a great soup base, could be used for any beef based soup. I used three lovely beef marrow bones, I had the butcher cut crosswise for me. I made it last night, strained it and put it in the frige overnight, it jelled beautifully, took the fat off the top and instead of noodles, I added some barley, more carrots, cabbage, some spinach and a can of red kidney beans. We really enjoyed the cloves taste! Wonderful whole dinner soup!!and lots left for a couple of lunches. (And Toby the dog is having a great time with the bones!!) Thanks for sharing a recipe we will use often.

Ingredients Nutrition


  1. Make sure you have washed the soup bones well and they have a nice amount of meat on them.
  2. Do not remove the skin from the onion, but wash it and pat dry.
  3. Cut a slit into one side of the onion and stick the bay leaf into the slit.
  4. Poke the whole cloves into the other side of the onion.
  5. Combine all ingredients except noodles in a huge stockpot.
  6. Bring to a boil, then lower heat and simmer 2 hours.
  7. Set a huge bowl underneath a colander and strain soup through colander.
  8. Save the meat and the carrots and discard the other boiling veggies.
  9. Dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
  10. Set aside.
  11. Return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
  12. Return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
  13. Serve hot.

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