Clear White Beef Soup

Ingredients

• 1500 gBeef
• 3000 mlWater
• 12 gSalt
• 150 gOnion
• 100 gBlack salsify
• 150 gCeleriac
• 100 gParsley root
• 60 gRice
• 20 gParmesan
• 200 gAsparagus
• 200 gCauliflower

Instructions

1. 1

   Preparation and starting the broth

   • Rinse the soup beef under cold water and trim coarse sinew if necessary.
   • Place the meat in a large pot, cover with cold water (approx. 3 l for 1.5 kg meat) and add salt.
   • Bring to a boil, reduce heat and simmer gently.
2. 2

   Skimming and initial seasoning

   • Skim the foam regularly during the first stage of cooking to clarify the broth.
   • Add the finely chopped onion about 15 minutes after starting and continue to simmer gently.
3. 3

   Strain and add vegetables

   • After about 1 hour, strain the broth through a fine sieve, rinse the meat briefly.
   • Discard the sediment, rinse the pot and return meat and strained broth to the pot.
   • Add celeriac, parsley root and black salsify (scorzonera) and continue to simmer gently for another 2–2½ hours. Occasionally remove fat.
4. 4

   Finishing and side dishes

   • Add seasonal vegetables (e.g. asparagus or cauliflower) 30 minutes before serving so they remain just cooked.
   • If the meat is done, cook dumplings in the broth if desired.
   • For the rice: measure 1 tbsp rice per person, rinse briefly and cook in some broth until tender but whole.
   • Serve soup hot, rice separately; offer grated Parmesan to season.