Ingredients for Viennese Beef Soup:
serves: 4 - 6
- 1 lb - 450 g beef for boiling (first-cut flank, brisket or chuck)
- 1 small onion, chopped
- 1 carrot, sliced.
- 1 celery stalk
- 3 egg whites
- some chives
- salt and ground black pepper to taste
For garnish:- semolina or liver dumplings
- crêpe slivers.
How to make Viennese Beef Soup:
Cut the meat into cubes and place in 2 qt - 2l of cold water.
Fry the onion without fat in a skillet until golden brown.
Wash the bones in cold water and add them to the meat together with the vegetables and onions.
Bring to the boil and let simmer for about 2 hours. Let the soup cool and skim off the fat.
Whisk the egg whites with 250 ml (0,4 pt) of cold water, and stir slowly into the soup.
Simmer until it becomes transparent.
Drain through a dish towel, and add salt and pepper to taste.
Serve as a transparent soup with sprinkled chives.
You can garnish with one of the many Viennese soup garnishes.