Viennese Beef Soup

Description

 * 2 hours preparation
 * 4-6 servings.

Ingredients

 * 2½ lbs beef bones with marrow, cracked
 * 2 medium carrots, scraped, sliced
 * 3 lbs beef chuck
 * 1 stalk celery, pared and cubed
 * 3 quarts water
 * 3 small turnips, pared and cubed
 * 2½ teaspoons salt
 * 2 cups cauliflower, cut up
 * ¾ teaspoon pepper
 * 2 bay leaves
 * 1 large onion, peeled, sliced thin
 * 4 sprigs parsley
 * 2 medium leeks, white parts only
 * ½ teaspoon dried thyme

Directions

 * 1) Taking the white parts of the leek only, clean and thinly slice them.
 * 2) Scald bones and rinse in cold water.
 * 3) Put beef and water in a large kettle; bring to a boil.
 * 4) Add bones, salt and pepper.
 * 5) Slowly bring to a full simmer; remove any scum from the top.
 * 6) Cook over low heat, partially covered, 1½ hours.
 * 7) Again remove any scum from the top.
 * 8) Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender.
 * 9) Remove and discard parsley, bay leaves, and bones.
 * 10) Take out the meat and cut into bite sized pieces, discarding any gristle.
 * 11) Return meat to soup.
 * 12) You may also add noodles, rice or dumplings to the finished soup.