Austrian Rindsuppe (clear beef broth) with Leberknödel (liver dumplings)

My traditional, but not recipe for Austrian Rindsuppe (clear beef broth/soup) and Leberknödel (liver dumplings).

https://youtu.be/BbjdcRQCCvk

Print

With ImageWithout Image

Austrian Rindsuppe (clear beef broth) with Leberknödel (liver dumplings)

Author: Traditional, but not

Prep time: 1 HourCook time: 3 HourTotal time: 4 Hour

My traditional, but not recipe for Austrian Rindsuppe (clear beef broth/soup) and Leberknödel (liver dumplings).

Ingredients

Rindsuppe | Clear beef broth

• 800 g stewing beef
• 500 g beef bones
• optional 2 beef bone marrow
• 3-4 carrots
• 1 parsnip
• slice of celery root
• some parsley
• 4 cm of leek
• 1 onion
• 1 garlic clove
• nutmeg
• salt, pepper corns

Leberknödel | liver soup dumplings

• 250 g mince pork or beef liver
• 130 g fresh bread
• 50 g butter
• 2 eggs
• 1 finely diced onion
• 1 finely diced garlic clove
• 2 tsp chopped parsley
• 1 tsp dried marjoram
• bread crumbs
• salt, pepper

Instructions

Rindsuppe | Clear beef broth

1. For a clear broth a couple of things are important: Wash all your bones! Scoop of foam and residue! Don’t stir your soup!
2. Wash bones with warm water. Pour cold water in a pot and put the bones in and bring to a boil. Once the water is boiling drain the water and rinse them with cold water.
3. Put the bones and the bone marrow in a deep soup pot and add 3 liters of water.
4. Once the water is close to boiling turn it down to low and start scooping the foam of.
5. Cut onion in half, leave the peel on and brown the flat surface in a pan.
6. Add onions, meat, pepper corns and salt to the soup and leave it on a low heat for two hours.
7. Chop all your soup vegetables (except parsley) in small pieces and add them to your soup and cook for another hour. Don’t forget: don’t stir!
8. After three hours take the soup off the heat and add the parsley and some nutmeg. Let it soak for another 10 minutes. Don’t forget: don’t stir!
9. Drain the stock really slowly into another pot and leave about 1-2 cm of fluid in the bottom.
10. You can cut the meat up and add it to your soup.

Leberknödel | liver soup dumplings

1. Melt butter in a pan, add onions and sauté them till translucent.
2. Add garlic, marjoram and parsley and take it off the heat to cool.
3. Break the bread up in a food processor into very small pieces.
4. Combine liver and breadcrumbs. Then add the onion mixture, eggs, salt and pepper.
5. Cover it and let it rest in the fridge for 30 minutes.
6. If the mixture is too wet after 30 minutes add some bread crumbs.
7. Form small balls.
8. Pour water into a pot with some salt and bring to a steady simmer.
9. Add the dumplings and let them cook for 12 minutes.
10. Take them out and they are ready to be eaten with a nice clear Rindsuppe.