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
Tell me what you eat, I'll tell you who you are. |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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| Voltaire |
This Recipe for Viennese Beef Soup is one of thousands in the Recipes-to-go Meat Cookbook.
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| John Thorne, American food writer |
This is a recipe for Viennese Beef Soup from the recipe cookbook of Recipes-to-go (Meat)
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
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| Chinese Proverb |
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
Viennese Beef Soup Recipe brought to you by Recipes To-Go