Viennese Beef Soup
A rich and intensely flavorful broth makes this hearty soup special.
3 quarts water
2 1/2 pounds beef ribs
2 teaspoons salt
3/4 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped cauliflowerets
3 turnips, peeled and diced
2 carrots, sliced
1 cup chopped leek, white part only
1 celery rib, sliced
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
1 teaspoon dried thyme
- Place water, ribs, salt and pepper in a large pot. Bring to a boil and remove from heat. Remove ribs from pot with tongs and rinse under cold water. Skim surface of cooking liquid. Return rinsed and drained ribs to pot, return to a boil, partially cover and reduce heat to low. Simmer for 1 1/2 hours,
- Skim surface before adding onion, carrots, turnip, cauliflower, leek, celery, bay leaves, parsley and thyme. Continue to cook for 40 more minutes, or until both meat and vegetables are tender.
- Remove ribs from soup, picking off meat and discarding bones. Cut or shred meat into bite-sized pieces. Return to soup, heat thoroughly and serve.
Makes 8 to 10 servings.