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)
Print Recipe
Pin Recipe 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.
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