Description
This soup is the hallmark of Viennese cuisine. In Austria widely known legendary passion for the beef of the last Emperor of the Austro-Hungarian Empire of Franz Joseph, and this soup was one of his favorite dishes. Typical beef soup Viennese was the presence of various additions to the broth, which greatly diversified his flow.
Ingredients
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Rib of beef
1.5 kg
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Beef
1.5 kg
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Bones
3 piece
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Carrots
2 piece
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Parsley
1 piece
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Leeks
1 piece
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Celery root
0.25 piece
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Onion
1 piece
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Parsley
1 coup
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Salt
-
Allspice
-
Bay leaf
2 piece
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Tomato
1 piece
Cooking
To prepare the meat
Brain bones lay on the bottom of the pan (later, the meat should lie on the bones and not to touch the bottom of the pan and the water will circulate evenly around the meat), on top of the ribs
Pour 4 liters of water and bring to boil. Remove the foam and cook over very low heat for 5 hours ( water should not boil, but only slightly "move"). During cooking the soup periodically add a couple of tablespoons of ice water or a few pieces of ice (formed film to remove), the soup will be clearer and tastier.
Prepare the vegetables
Vegetables cut into thick circles (ovals)
"to priority" for 2-3 minutes in a dry pan
Half of the onion to fry until brownish color on the cut
In broth to put meat, salt, pepper, vegetables, onion, parsley, Bay leaf, tomatoes, ( liver, mushrooms, cabbage, spleen - optional), add water (how much boiled off), bring to a boil for a few minutes allow to simmer, turn down to a very small fire and cook for 3.5 - 4 hours.
Parsley, a stalk of leek, a Bay leaf remove. Let the soup to stand for several hours, better overnight.
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