Traditional beef soup with garnishes

Ingredients for 4 servings:

• 500 g beef (boiled beef, shin or other soup meat)
• 1 carrot(s)
• ¼ celeriac
• ½ stalk(s) leek
• a few stalks of parsley
• 40 g beef paste (e.g. from Lacroix), alternatively 2 cubes of beef bouillon
• 2 tbsp, heaped vegetable stock
• 1 pack of soup garnishes, approx. 400 g (large and small Maultaschen, semolina dumplings, marrow dumplings, e.g. from Settele)
• salt and pepper
• Maggi, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

uncomplicated and hearty

In a suitable pot, cover the meat with water, add 1 teaspoon of salt, and bring the water to a boil. Tafelspitz is perfect for the soup because the fat on the meat adds a lot of flavor to the soup! This will be removed later, so don’t worry. Simmer covered on a low heat for about 2 hours, checking the pot every now and then and topping up the water if too much has boiled away. The meat should always be slightly covered. Peel the carrots and celery. Cut the carrots, celery, and leeks into bite-sized pieces. After 2 hours, when the meat is tender, add the vegetables to the pot and simmer for about another 20 minutes. Then remove the meat from the pot and place it on a cutting board. Cut the meat into bite-sized pieces and return it to the soup. Now you can add the soup garnishes and simmer according to the package instructions. We used all the types from the package. Add the beef paste or beef bouillon and vegetable broth to the pot, stir, and season with salt, pepper, and perhaps Maggi sauce. Finely chop the parsley and serve the soup sprinkled with parsley. Enjoy! You can also serve the soup without the meat and serve the meat as a main course. Check out our recipe for boiled beef with buttered potatoes and horseradish sauce.