Viennese Beef Soup

Total Time: 2 hrs 10 mins

Ingredients

• Servings: 10
• 2 1/2 lbs beef bones with marrow, cracked
• 2 medium carrots, scraped, sliced
• 3 lbs beef chuck
• 1 stalk celery, pared & cubed
• 3 quarts water
• 3 small turnips, pared & cubed
• 2 1/2 teaspoons salt
• 2 cups cauliflower, cut up
• 3/4 teaspoon pepper
• 2 bay leaves
• 1 large onion, peeled, sliced thin
• 4 sprigs parsley
• 2 medium leeks, parts only
• 1/2 teaspoon dried thyme

Recipe

• 1 taking the parts of the leek only, clean and thinly slice them.
• 2 scald bones and rinse in cold water.
• 3 put beef and water in a large kettle; bring to a boil.
• 4 add bones, salt and pepper.
• 5 slowly bring to a full simmer; remove any scum from the top.
• 6 cook over low heat, partially covered, 1 1/2 hours.
• 7 again remove any scum from the top.
• 8 add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender.
• 9 remove and discard parsley, bay leaves, and bones.
• 10 take out the meat and cut into bite sized pieces, discarding any gristle.
• 11 return meat to soup.
• 12 you may also add noodles, rice or dumplings to the finished soup.