Hearty, but not heavy beef broth soup with soy sauce and baked vegetables with the addition of crispy pieces of pumpkin pie. If desired, you can add dried tomatoes to taste.
The main thing in this soup is a very large amount of different meat: beef knuckle, veal, sausage, chorizo. And necessarily beans or chickpeas, depending on the region.
This soup is the hallmark of Viennese cuisine. A typical Viennese beef soup was the presence of various additives to the broth, which greatly diversified its serving
By using dried mushrooms and pickled cabbage, the soup turns out to be extremely fragrant. They are called without oil, without salt, but they are very satisfying and delicious!
My grandmother always made sour but delicious soup. Of course I don’t remember what, but I personally cook with chicken. Delicate taste, pleasant sourness, a little secret of cooking.
