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WIENER SUPPENTOPF
A classic and a must in the Cafés in Vienna for lunch! It's filling and tastes delicious (especially when it's cold outside)!
TOTAL TIME: 2h30
Serves: 6
INGREDIENTS
METHOD
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600 g beef Swank
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250 g bone marrow (beef)
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1/2 kg carrots
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300g root vegetable
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1/2 kg celery
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5 leafs of leek
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2 sprig parsley
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80g chives
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salt & pepper​
1. Peel the carrots, celery and root vegetable. In a big pot (approx. 6 liters), add all the ingredients (except the noodles) and fill it up with water so that the ingredients are fully covered.
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2. Cook for 2 hours on medium heat.
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3. Pour the soup (in a separate pot) through a sieve.
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4. Chop the carrots, celery and 2 leafs of leek. Cut the meat into small pieces. Add the meat, carrots and celery to the clear soup. Season to taste with salt and pepper.
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5. In a separate pot with boiling water, cook the soup noodles for 3-5mins. Sieve them when finished and add them to the soup.
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6.Chop the chives. Prepare it in a small bowl to put it on the table (so everyone can individually add it to their soup).
Guten appetit!
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Difficulty grade: medium
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