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Traditional Viennese beef and chicken soup
The Traditional Viennese beef & chicken soup is a culinary masterpiece that perfectly blends tradition and flavor.
Cooking time: 3 hours
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | piece(s) | Orange carrots |
| 1 | piece(s) | Yellow carrot |
| ½ | piece(s) | Celeriac |
| ½ | stick | Leek |
| 1 | piece(s) | Onion |
| 500 | g | Beef (shank, chuck or round) |
| 10 | piece(s) | Peppercorns |
| 2 | piece(s) | Chicken legs |
| 3.5 | oz | Cooked thin noodles for the soup |
| Salt | ||
| Some lovage | ||
| Granular stock as required | ||
| Chives for topping | ||
| Bone marrow cut into slices for topping (optional) | ||
- Peel the orange and yellow carrots and the celeriac. Clean the leeks, halve them lengthwise, wash them well and cut them into pieces.
- Wash the onion with the skin, dry it, halve it, and fry the halves with the cut surface facing down in a pan until golden brown.
- Wash the meat in warm water and place it in a pot of boiling water (about 3.5 quarts/liters). Regularly skim off the rising foam. Add the peppercorns, a little salt and the fried onion. Cook for about 2 hours.
- Add the chicken legs, and after another 10 minutes add the orange and yellow carrots, celeriac, leek and lovage.
- After a total of 2 ½ hours, strain the soup and season with salt and, if necessary, with granulated stock. In the meantime, cook the noodles in salted water.
- Remove the skin and bones from the chicken. Cut the beef, chicken and vegetables into bite-sized pieces, add to the hot soup along with the chopped leeks and the noodles and heat.
- Finally, top with the chives.
Tip:
Finish by topping the soup with the bone marrow slices.
Wine tip
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
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