Viennese Beef Soup Recipe

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Viennese Beef Soup Ingredients

2 1/2 lb beef bones, cracked
3 lb beef chuck
3 qt water
2 1/2 tsp salt
3/4 tsp pepper
1 lg onion- peeled,sliced thin
2 med leeks, white parts only
2 med carrots, scraped, sliced
1 celery root, pared & cubed
3 sm turnips, pared & cubed
2 cup cauliflower, cut up
2 bay leaves
4 sprigs parsley
1/2 tsp dried thyme

A Recipe for
Viennese Beef Soup

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Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Viennese Beef Soup

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Mark Twain

Viennese Beef Soup 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. Serves 8 to 10. You may
also add noodles, rice or dumplings to the finished soup.

Serves: 8

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Viennese Beef Soup Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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