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 ==
# 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, 1½ 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.
Category:Austrian Soups
Category:Beef chuck and blade Recipes
Category:Cauliflower Recipes
Category:Leek Recipes
Category:Celery Recipes
Category:Carrot Recipes
Category:Turnip Recipes
Category:Onion Recipes