Authentic Viennese beef soup from the Crock Pot

Ingredients for 6 servings:

• 700 g soup meat, beef
• 4 beef bones, meaty
• 4 marrow bones
• 2 liters of filtered water
• 3 carrots
• 1 slice(s) celeriac
• 1 parsley root(s)
• 1 stalk(s) leek
• ½ bunch parsley
• 1 large onion(s)
• 1 tsp peppercorns
• 1 tbsp lovage powder
• 5 allspice berries, whole
• 1 bay leaf
• 5 juniper berries, whole
• 1 tsp marjoram, dried
• n. B. Salt
• e.g. chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

a classic, easy to prepare

Rinse the bones and meat thoroughly and place in the crock pot. Clean and roughly chop the soup vegetables, and also place in the crock pot. Clean the onion, peel it a bit, and halve it. If you like, you can sauté it in a pan for color, deglaze the pan, and add it and the liquid to the crock pot. I personally only do this if I’m cooking the soup on the stovetop. Pour in the water and add all the spices except the salt. If you like, you can add the spices in a tea strainer. The soup will be strained at the end anyway. Cook everything on high for at least 4, preferably 4.5-5 hours. Skimming off the foam isn’t necessary, as the soup will be strained. Add salt only towards the end of the cooking time and check the meat for tenderness. If it’s too mild, add more seasoning if necessary. I personally always have homemade soup seasoning (dried and ground soup vegetables) on hand for such cases. Please do not add Maggi or similar to the real soup; instead, season with salt, pepper, and herbs. Strain the soup into a large pot using a very fine sieve or a sieve lined with a kitchen towel. If you want to remove the fat from the soup, either let it cool completely and then skim off the fat (but not all of it; fat carries the flavor), or wrap a few ice cubes in a kitchen towel and glide them over the hot soup; the fat will adhere to the towel. Dice the soup meat and then add it back to the soup or, for example, use it to make a beef salad. After removing the fat, we always add the diced soup meat, julienne vegetables, marrow dumplings, or semolina dumplings, etc. We also recommend noodles, rice, or, for example, a cup of pearl barley soaked in three times the amount of water. Always cook and store noodles, rice, dumplings, etc. separately, and not in the soup. Leftovers can be frozen.