Beef soup with noodles is practically a Slovenian national dish. It is a must on the table on Sundays.
Many others consider beef soup to be their own. But only within the Viennese cuisine the soup plays a major role. The classic Viennese beef soup is the unchallenged favorite at the table and is actually called the national soup in Austria. Variety is guaranteed: Due to the wide range of garnishes, the beef soup always tastes different. And I believe that we adopted the beef soup from Vienna. We were part of Austria-Hungary for five hundred years anyway.
So for a good beef soup we need a piece of beef, first-cut flank, brisket or chuck, or whatever you liked. I usually add a piece of oxtail and a chicken drumstick. And a beef bone if you have one.
Soup vegetables, a carrot, yellow and red, a clove of garlic, parsley, celery, one small potato, half an onion, a leek, which the French say should not be missing in any soup. Fry the onion on the cut surface until golden brown.
Put everything together in a large pot. Cover with water.
Add spices, bay leaf, a pinch of nutmeg, a few grains of pepper, salt, a hint of Provençal spices. I add a pinch or two of turmeric for a nicer color.
Grandma always said that the soup should be cooked for as many hours as there are kilos of beef. And another little trick, if you want good meat from the soup, put it in hot water, but if you want good soup, put the meat in cold water.
And as already mentioned, you serve it with homemade noodles. Or with semolina dumplings.
And last but not least, let your imagination run free.
Homemade Beef Soup
Category: food