Rindssuppe

Dive into the delicious depths of Austrian cuisine with this traditional Rindssuppe. A clear, flavorful beef broth serves as the perfect starter to any meal. Infused with roasted onions and a medley of spices, this soup is a testament to the rich heritage of Germanic cooking.

Ingredients

🥩 1 kg beef bones/meat
💧 1 liter water
🧅 2 medium-sized onions, unpeeled
🌿 A few juniper berries
🌶️ A few peppercorns
🍃 2 bay leaves
🧂 1 tablespoon salt
🥕 Root vegetables including carrots, celeriac, leek, parsley root, roughly chopped
🌱 Fresh chives, chopped for garnish
🥞 Frittaten prepared separately

Instructions

1- Prepare the Bones:

• Place the beef bones/meat in a pot with cold, unsalted water.
• Bring to a rolling boil for 3-4 minutes to remove impurities.
• Drain and rinse the meat/bones and pot.

2- Cook the Soup:

• Return the bones to the pot with 1 liter of fresh water.

3- Roast the Onions:

• In a Holmegaard frying pan, place halved, unpeeled onions cut-side down.
• Roast until deeply browned, then add to the pot.

4- Add Spices:

• Add juniper berries, peppercorns, bay leaves, and salt to the pot.

5- Simmer:

• Bring soup to a gentle simmer and cook for about 1.5 hours.

6- Add Vegetables:

• 20 minutes before the end of simmering, add roughly chopped root vegetables to the pot.

7- Strain:

• Once cooked, strain the contents through a fine-mesh strainer into another clean pot or bowl.

8- Prepare Toppings:

• Dice the strained vegetables or use fresh diced vegetables if desired.
• Prepare Frittaten separately.

9- Serve:

• Place Frittaten in serving bowls, then ladle the clear soup over them.
• Garnish with diced vegetables and fresh chives.

Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours
Servings: Delightful course all year round
Equipment:

• Stainless steel cooking pot with lid
• Holmegaard frying pan
• Wooden cutting board & kitchen knife
• Slotted spoon, ladle
• Fine-mesh strainer
• Measuring spoon for salt
• Serving bowls
• Electric stove/hob

Cooking Tips:

• Blanch and Rinse: Initial blanching of the bones promotes a clearer broth.
• Caramelize Onions: Browning the onions enhances color and flavor.
• Gentle Heat: Keep the soup at a gentle simmer to preserve clarity.
• Late Vegetable Addition: Add vegetables towards the end to maintain their texture.

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Rindssuppe