German Beef Soup Rindfleischsuppe Food
GERMAN BEEF SOUP (RINDFLEISCHSUPPE)
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
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
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
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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- Remove the marrow from the bones. You can do that by scratching inside the bone with a long thin knife (not your best knife) or object. Place the marrow in an airtight container and refrigerate until needed.
- Place the beef and all the bones in a large pot. Add the roughly chopped vegetables. Cover with water and bring to a simmer. Simmer uncovered for 2 hours. Remove the meat from the pot and set aside. Strain the broth into a clean pot and discard the bones and the cooked vegetables. Add some salt.
- Mix the eggs, milk, salt, and nutmeg very well. Pour the mixture into a freezer bag, knot the bag very tightly.
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