Traditional German Rindsuppe (Beef Soup)

Ingredients

• 1.5 kg (3.3 lbs) beef bones 1.5 kg (3.3 lbs) beef bones
• 500 g (1.1 lbs) beef stew meat, cubed 500 g (1.1 lbs) beef stew meat, cubed
• 2 liters (8 cups) water 2 liters (8 cups) water
• 1 onion, chopped 1 onion, chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 leeks, sliced 2 leeks, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 bunch fresh parsley, tied with kitchen twine 1 bunch fresh parsley, tied with kitchen twine
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the beef bones, beef stew meat, and water. Bring to a boil, then reduce heat to low and simmer for 2 hours, skimming off any impurities that rise to the surface.
2. 2.
   Add the chopped onion, sliced carrots, leeks, celery, minced garlic, bay leaves, and tied parsley to the pot. Simmer for an additional 1 hour.
3. 3.
   Pour in the red wine and continue simmering for another 30 minutes.
4. 4.
   Remove the beef bones, bay leaves, and parsley bundle from the pot. Discard the bones and bay leaves, and set aside the parsley.
5. 5.
   Using a slotted spoon, remove the beef stew meat from the pot and shred it into smaller pieces. Return the shredded meat to the pot.
6. 6.
   Season the soup with salt and pepper to taste. Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Rindsuppe hot, garnished with chopped parsley from the reserved bundle.

Treat your ingredients with care...

• Beef bones — Choose bones with some meat attached to enhance the flavor of the soup.
• Red wine — Use a dry red wine, such as Cabernet Sauvignon or Merlot, to add depth to the broth.

Tips & Tricks

• For a richer flavor, you can roast the beef bones in the oven before simmering them in the soup.
• If you prefer a clearer broth, strain the soup through a fine-mesh sieve before serving.
• Feel free to add other vegetables like potatoes or parsnips for added variety.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Serve the Rindsuppe with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch of flavor.

Serving advice

Serve the Rindsuppe as a main course, accompanied by slices of crusty bread or rolls. It can also be enjoyed as a starter before a larger German meal.

Presentation advice

Present the Rindsuppe in deep bowls, allowing the vibrant colors of the vegetables to shine through. Garnish each bowl with a sprinkle of freshly chopped parsley for a pop of green.