German Beef Soup Rindfleischsuppe Food

GERMAN BEEF SOUP (RINDFLEISCHSUPPE)

German Beef Soup (Rindfleischsuppe) image

This recipe comes from "Authentic German Home Style Recipes" by Gini Youngkrantz. Posted by request.

Provided by HeatherFeather

Categories Meat

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs soup bones with meat or 2 lbs oxtails, well washed
1 onion
1 dried bay leaf
3 whole cloves
5 cups cold water
2 stalks celery, diced
2 large carrots, peeled
1 tomatoes, quartered
2 sprigs fresh parsley
1 teaspoon salt, to taste
1 cup fine egg noodles, uncooked
salt
white pepper

Steps:

Make sure you have washed the soup bones well and they have a nice amount of meat on them.
Do not remove the skin from the onion, but wash it and pat dry.
Cut a slit into one side of the onion and stick the bay leaf into the slit.
Poke the whole cloves into the other side of the onion.
Combine all ingredients except noodles in a huge stockpot.
Bring to a boil, then lower heat and simmer 2 hours.
Set a huge bowl underneath a colander and strain soup through colander.
Save the meat and the carrots and discard the other boiling veggies.
Dice the carrots and cut any meat chunks into bite sized pieces, discarding any chunks of fat and the bones.
Set aside.
Return the broth to the stockpot along with the noodles and simmer until the noodles are tender and cooked through.
Return the carrots and the meat to the pot and season with a nice amount of salt and pepper, to taste.
Serve hot.

GERMAN VEGETABLE SOUP

German Vegetable Soup image

My sister-in-law gave me this recipe-it's a nice thick soup. It does call for quite a few ingredients, but the taste is worth it!-Gundrun Braker, Burnett, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 16

Ingredients

1-1/2 pounds ground beef
2 medium onions, diced
2 tablespoons beef bouillon granules
1 cup water
Salt and pepper to taste
1/2 to 1 teaspoon garlic powder
1 bay leaf
1 can (46 ounces) tomato or vegetable juice
3 celery ribs, diced
6 medium carrots, sliced
3 medium potatoes, peeled and diced
3 cups shredded cabbage
1 small green pepper, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8-1/2 ounces) peas, drained
1 can (8 ounces) cut green beans, drained

Steps:

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. , Dissolve bouillon in water; add to the beef mixture. Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper. , Simmer, uncovered, for 25 minutes or until vegetables are tender. Stir in the corn, peas and beans; heat through. Discard bay leaf before serving.

Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 730mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein.

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