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---------- Recipe via Meal-Master (tm) v8.01
Title: Viennese Beef Soup
Categories: Soups/stews, Beef
Yield: 8 servings
2 1/2 lb Beef bones, cracked 2 x Med Carrots, scraped,
sliced
3 lb Beef Chuck 1 x Celery root, pared & cubed
3 qt Water 3 x Sm Turnips, pared & cubed
2 1/2 ts Salt 2 c Cauliflower, cut up
3/4 ts Pepper 2 x Bay Leaves
1 x Lg Onion- peeled,sliced thin 4 x Sprigs Parsley
2 x Med Leeks, white parts only 1/2 ts Dried Thyme
Taking the white parts of the leek only, clean and thinly slice them.
Scald bones and rinse in cold water. Put beef and water in a large
kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a
full simmer; remove any scum from the top. Cook over low heat, partially
covered, 1 1/2 hours. Again remove any scum from the top. Add remaining
ingredients and continue to cook about 40 minutes, until meat and
vegetables are tender. Remove and discard parsley, bay leaves, and bones.
Take out the meat and cut into bite sized pieces, discarding any gristle.
Return meat to soup. Serves 8 to 10.
You may also add noodles, rice or dumplings to the finished soup.
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