Viennese Beef Soup

==Description==
10 servings. 2 hours preparation.
===Ingredients===
*2 1/2 	lbs Beef Bones with marrow, cracked 	
*2 	medium Carrots, scraped, sliced 	
*3 	lbs Beef Chuck 	
*1 	stalk Celery, pared & cubed 	
*3 	quarts water 	
*3 	small Turnips, pared & cubed 	
*2 1/2 	teaspoons salt 	
*2 	cups Cauliflower, cut up 	
*3/4 	teaspoon Pepper 	
*2 	Bay Leaves 	
*1 	large Onion, peeled, sliced thin 	
*4 	sprigs Parsley 	
*2 	medium Leeks, white parts only 	
*1/2 	teaspoon dried Thyme
===Directions===
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.
You may also add noodles, rice or dumplings to the finished soup.
===Other Links===
==See also==
Category:Austrian Soups
Category:Soups
Category:Recipes
Category:Austrian Recipes
Category: Boiled Cauliflower Recipes
Category: Cauliflower Soup Recipes
Category:thyme Recipes
Category:parsley Recipes
category:Cauliflower Recipes
category:parsley Recipes
category:pepper Recipes
category:celery Recipes
category:thyme Recipes
category:water Recipes
category:Onion Recipes
category:rice Recipes
category:Beef Recipes
category:salt Recipes
category:leek Recipes
category:bay leaf Recipes
category:turnip Recipes
category:carrot Recipes
category:meat Recipes