Viennese beef soup

8 servings

Ingredients

QuantityIngredient
poundsBeef bones, cracked
3poundsBeef Chuck
3quartsWater
teaspoonSalt
¾teaspoonPepper
1xLg Onion- peeled,sliced thin
2xesMed Leeks, white parts only
2xesMed Carrots, scraped, sliced
1xCelery root, pared & cubed
3xesSm Turnips, pared & cubed
2cupsCauliflower, cut up
2xesBay Leaves
4xesSprigs Parsley
½teaspoonDried Thyme

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, 1½ 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.