Brown or Clear Beef Soup

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

3 liters water (salt water)
1 kg soup meat (rib, breast core, boiled beef or belly meat)
1 bunch soup greens
3 peppercorns
Vegetables - leftovers
some nutmeg
possibly bone (soup bones)
possibly liver (s) or spleen
possibly food coloring (sugar couleur)

Instructions

Add 1 kg of soup meat, soup greens and leftover vegetables (cabbage or savoy cabbage, cauliflower, kohlrabi), 3 - 4 peppercorns and a little coarsely chopped nutmeg to 3 liters of salted water.
Cover and cook slowly for 2 1/2 hours. The foam is diligently skimmed off. If you mainly want to cook a hearty soup, add the meat in cold water and do not skim off the foam.
But you can also boil some liver or spleen instead of meat. If the soup is very fatty, the fat is skimmed off and used to stew vegetables. The soup is slowly strained through a fine cloth and colored with a little sugar couleur.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.