German Beef Soup Rindfleischsuppe
Savor the comforting, hearty flavors of **German Beef Soup (Rindfleischsuppe)**, a traditional dish that combines tender cuts of beef, nutrient-packed root vegetables, and aromatic spices for a soul-warming meal. Slow-simmered for hours, this rich, clear broth is infused with the earthy sweetness of carrots, parsnips, and celery, enhanced by the subtle notes of bay leaves and black peppercorns. A touch of fresh parsley adds a burst of brightness to every bowl, while optional egg noodles or soup dumplings transform it into a filling comfort food classic. Perfect for chilly evenings or as an elegant appetizer, this wholesome soup is a delightful homage to German culinary tradition, offering nourishment and depth with every spoonful.
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Recipe Information
Ingredients
- 500 grams beef soup bones (with some meat attached)
- 500 grams beef chuck or shank
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 1 leek
- 1 medium parsnip
- 1 medium parsley root
- 10 black peppercorns
- 2 bay leaves
- 2 tablespoons fresh parsley (for garnish)
- 1 teaspoon salt
- 2.5 liters water
- 200 grams egg noodles or soup dumplings (optional)
Instructions
Rinse the beef soup bones and beef chuck or shank under cold running water to remove any impurities.
Place the beef soup bones and meat into a large stockpot and add the water. Bring to a boil over medium-high heat.
Once the water comes to a boil, skim off any foam or impurities that rise to the surface using a slotted spoon.
Peel the onion and cut it in half. You can char the cut side in a dry pan for extra flavor and color if desired. Add the onion halves to the pot.
Wash, peel, and chop the carrots, celery stalks, leek, parsnip, and parsley root into large chunks. Add them to the pot.
Add the black peppercorns, bay leaves, and salt to the pot.
Reduce the heat to low and let the soup simmer gently for about 2.5 to 3 hours, partially covered, until the beef becomes tender and the flavors are well-developed.
Check periodically to skim off any foam or fat that surfaces for a clearer broth if desired.
Once simmered, carefully remove the beef bones and beef meat from the pot. Let the beef cool slightly, then shred or cut the meat into bite-sized pieces. Discard the bones and any connective tissue.
Strain the soup through a fine sieve or cheesecloth into a clean pot to remove the vegetables and spices. Reserve the strained broth. (You can optionally save the boiled vegetables to serve with the soup or discard them.)
Return the shredded meat to the broth and taste. Adjust seasoning with additional salt if needed.
If desired, cook egg noodles or prepare soup dumplings separately according to package instructions, and add them to the soup when serving.
Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately. Enjoy your Rindfleischsuppe!
Nutrition Facts
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 3503 mg | 152% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 36.4 g | ||
| Protein | 191.6 g | 383% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 766 mg | 59% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5146 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
