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 Austrian - Viennese Beef Soup
adapted from unknown
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Description
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Ingredients
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- 2 Cans Beef Broth
- 3 Pounds Beef Chuck Roast -- CUT in 1-inch pieces
- 3 Quarts Water
- 2 1/2 Teaspoons Salt
- 3/4 Teaspoon Pepper
- 1 Large Onion -- chopped
- 2 Leeks -- chopped
- 2 Carrot -- chopped
- 2 Stalks Celery -- chopped
- 3 Turnips
- 2 Cups Cauliflower
- 4 Sprigs Parsley
- 2 Bay Leaf
- 1/2 Teaspoon Thyme
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Directions
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Put beef, water and broth in kettle and boil. Add salt and pepper.
Reduce heat to simmer and remove scum from top.
Cook over low heat, partially covered, for 1 1/2 hours, remove scum. Add remaining ingredients, cook 40 minutes until all is tender.
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Serves
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10
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Time to Make
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0:00
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