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Print Recipe
Beef Soup on Viennese Recipe
This soup is the hallmark of Viennese cuisine. Typical Viennese beef soup was the availability of various supplements to broth, which significantly diversified his served
Prep Time 15 minutes
Cook Time 500 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 500 minutes
Servings
Ingredients
Instructions
  1. Prepare the meat.
    Prepare the meat.
  2. Brain bones to lay on the bottom of the pan (later, the meat should lie on the bones and not to touch the bottom of the pan and the water will circulate evenly around the meat), on top of the ribs.
    Brain bones to lay on the bottom of the pan (later, the meat should lie on the bones and not to touch the bottom of the pan and the water will circulate evenly around the meat), on top of the ribs.
  3. Pour 4 liters of water and bring to a boil. Remove the foam and cook over very low heat for 5 hours ( water should not boil, but only slightly "move"). During cooking soup periodically add a couple of spoons of ice water or a couple of piece of ice, the soup will be more transparent and tasty.
    Pour 4 liters of water and bring to a boil. Remove the foam and cook over very low heat for 5 hours ( water should not boil, but only slightly "move"). During cooking soup periodically add a couple of spoons of ice water or a couple of piece of ice, the soup will be more transparent and tasty.
  4. Prepare the vegetables.
    Prepare the vegetables.
  5. Vegetables cut into thick circles.
    Vegetables cut into thick circles.
  6. "fry" for 2-3 minutes on a dry pan.
    "fry" for 2-3 minutes on a dry pan.
  7. Half of the onion to fry until brownish color on the cut.
    Half of the onion to fry until brownish color on the cut.
  8. In broth to put meat, salt, pepper, vegetables, onion, parsley, Bay leaf, tomatoes, ( liver, mushrooms, cabbage, spleen - optional), add water, bring to a boil for a few minutes, cook for 3.5 - 4 hours on small fire.
    In broth to put meat, salt, pepper, vegetables, onion, parsley, Bay leaf, tomatoes, ( liver, mushrooms, cabbage, spleen -  optional), add water, bring to a boil for a few minutes, cook for 3.5 - 4 hours on small fire.
  9. Parsley, stalk of leek, Bay leaf-remove. Let the soup to stand for several hours, better overnight.
    Parsley, stalk of leek, Bay leaf-remove. Let the soup to stand for several hours, better overnight.

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