Make your own beef soup

Traditional Austrian beef soup with beef bones, roasted onion halves and soup vegetables.

Arbeitszeit 2

Gesamt 2

Portionen portions

2 onions
500 g beef cuts for soup 1 lbs, e.g. top chuck, shoulder, chuck roast, and chuck roast loin
500 g beef bones 1 lbs
1 bunch of soup vegetables parsley, carrot, turnip, leek, celery
10 peppercorns
5 juniper berries
3 bay leaves
1 tablespoon lovage
2 l water ~8+½ cups
salt to taste
chives to sprinkle before serving

Rinse the beef and bones with warm water. For a particularly clear soup, blanch the bones in boiling water for 1 minute, strain off the water and wash the bones.
Place the meat and bones in a pan with the spices (except the salt) and fill with approx. 2 liters of cold water. Everything should be well covered. Bring to the boil. Then simmer gently over a low heat.
Skim off any foam that rises (optional, this will make the soup clearer).
Cut the onion in half, do not peel. Fry in a pan until dark brown.
Halve the garlic (do not peel). Roughly chop the soup vegetables (peeling optional). Cook the onion, garlic and soup vegetables in the soup for the last 30 minutes. (If the vegetables cook for too long, the soup will be too sweet)
After a total of approx. 2 hours cooking time, strain the soup into a second pan, using a sieve. Remove the garlic, onion and spices from the soup.
For a particularly clear soup, also strain through a cloth.
Add salt to the soup and season with more spices if necessary.
Optionally serve with small pasta like vermicelli noodles. (Cook in the soup after it is sieved.)
Cut the vegetables and meat into small pieces and return to the soup.
Serve with chives sprinkled on top.

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November 16, 2023

https://www.vienna-sunday.kitchen/homemade-beef-soup-with-bones/