Viennese Beef Soup

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READY IN: 2hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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.
  • You may also add noodles, rice or dumplings to the finished soup.
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