Rindssuppe

🛒 Ingredients

• Beef soup meat (e.g., Tafelspitz) 400 g · 600 kcal
• Beef marrow bones 600 g · 0 kcal
• Carrots 200 g · 82 kcal
• Celery root (celeriac) 150 g · 63 kcal
• Leek 100 g · 61 kcal
• Onion 100 g · 40 kcal
• Parsley root 100 g · 50 kcal
• Bay leaves 2 g · 0 kcal
• Black peppercorns 2 g · 0 kcal
• Fresh chives 10 g · 3 kcal

👨‍🍳 Instructions

1. Briefly sear the beef soup meat and bones in a large pot to develop flavor, then drain any excess fat.
2. Add 3-4 liters of cold water to the pot along with chopped carrots, celery root, leek, onion (halved and seared on cut side for color), parsley root, bay leaves, and black peppercorns.
3. Bring to a gentle boil, then reduce heat to a low simmer. Skim off any foam that rises to the surface during the first hour.
4. Let the soup simmer gently for at least 3-4 hours, or until the beef is very tender and the broth is rich in flavor. Add salt to taste during the last hour of cooking.
5. Carefully remove the beef meat and bones from the broth. Strain the broth through a fine-mesh sieve or cheesecloth to ensure clarity.
6. Cut the tender beef into thin slices or cubes and the cooked vegetables into smaller pieces. Reheat the strained broth.
7. Serve the hot Rindssuppe with slices of beef and cooked vegetables, garnished with fresh chopped chives.