Hungarian Beef Soup
Yummy, delicious, and nutritious soup made from beef bones, meat, and vegetables
Ingredients
- 1 pound beef meat tougher cuts like neck, chuck, brisket, about 450-500 grams
- 4 ½ lbs beef bones 2 kg
- 1 pound carrots 450-500 g
- ½ pound parsley root 225-250 g, substitute with parsnips
- ½ celery root substitute with 3 stalks of celery
- 1 buquet parsley leaves optional though it gives a lot of flavor to the soup
- 30 g salt
- 10 g peppercorns
Instructions
- To make Hungarian beef soup, first prepare the meat and the bones. Cut the bones into larger cubes, rinse the bones.
- Put the meat and the bones into a larger pot. Add as much water as covers the meat. I used 12 cups or 2.7 liters. Add salt.
- Over high heat, start heating up the water. Turn it to low right before it starts to boil. Remove the foam with a spoon or a smaller sieve.
- Add the peppercorns and continue cooking covered over low heat for 4 hours. Add back the evaporated water, around 4 cups or 1 liter.
- Clean and cut the veggies in the meantime. Cut carrots, parsley roots and celery roots into 1 inch or 2-2.5 cm pieces. Peel and cut the onions in half.
- Add all the veggies to the soup and continue cooking covered over low heat. Taste it 10 minutes after you've added the veggies and add more salt or peppercorns if necessary.
- Cook with the veggies for another hour. Serve it hot.
