Rindfleischsuppe (beef soup)

rindfleischsuppe_(beef_soup)

Rindfleischsuppe, or beef soup, is a traditional German dish that is hearty, satisfying, and perfect for warming you up on a cold day. This dish is made with simple ingredients, but it packs a big punch in terms of flavor and aroma. There are many variations of Rindfleischsuppe, but the basic ingredients include beef, potatoes, carrots, onions, and celery.

For this recipe, you will need some good quality beef, such as chuck or stew meat. You can use bone-in or boneless beef, but bone-in will give your soup more flavor. The beef is cooked slowly in a large pot with water, vegetables, and spices until it is tender and juicy.

Potatoes are an essential ingredient in this soup as they add a hearty texture and absorb all the flavors of the broth. Carrots, onions, and celery are also added to the pot, which not only enhances the flavor of the soup but makes it more nutritious. These vegetables are rich in vitamins and minerals, and they are also a good source of fiber.

To give the soup more depth of flavor, you can add some herbs and spices, like bay leaf, thyme, and black pepper. You can also add some tomato paste or red wine to the broth for a more robust flavor. The longer you cook the soup, the richer and more flavorful it will be.

Rindfleischsuppe is often served with bread or rolls and a side of pickles. Some people like to sprinkle some chopped fresh parsley or chives on top for some extra color and freshness. This soup can also be frozen and reheated, making it an excellent choice for meal prep or leftovers.

Overall, this beef soup is a classic German dish that is perfect for those who love hearty and wholesome meals. It’s straightforward to make and uses simple ingredients that are readily available in your kitchen. So next time you’re looking for a comforting and satisfying meal, give Rindfleischsuppe a try!

Ingredients:

  • 2 pounds beef chuck roast
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 8 cups beef broth
  • Salt and pepper
  • Chopped parsley for garnish

Instructions:

  1. Cut beef into bite-sized pieces.
  2. Heat vegetable oil in a large pot over medium-high heat.
  3. Brown the meat in batches and set aside.
  4. Add onions and garlic to the pot and cook until softened.
  5. Add carrots and celery and cook for 5 minutes.
  6. Return the beef to the pot and add bay leaves, thyme, rosemary and beef broth.
  7. Bring to a boil, lower the heat and simmer for at least 2 hours, until the meat is tender.
  8. Season with salt and pepper to taste.
  9. Ladle soup into bowls and garnish with chopped parsley.

Serve hot with bread or crackers. Enjoy!