Classic Viennese beef soup with diverse garnishes

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Klassische Wiener Rindsuppe (Classic Viennese Beef Soup)

Serves: 6


  • 500 g (1 lb) beef for boiling (first-cut flank, brisket or chuck)
  • bones
  • herbs and vegetables for making soup
  • 1/2 onion
  • 3 egg whites
  • salt
  • some chives or parsley


Wash the meat and pat dry with kitchen paper. Cut into cubes and place in 2 liters (2 qt) of cold water. Fry the onion without fat in an (old) pan on the cut surface until golden brown. Wash the bones in cold water and, together with the soup vegetables and onions, add to the meat. 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 to taste. Serve as a transparent soup (with sprinkled chives or parsley) or with one of the many Viennese soup garnishes. How about Frittaten (crêpe slivers)?

Enjoy with: Viennese soup garnishes such as semolina dumplings, liver dumplings, noodles, crêpe slivers

Tip: To clear the soup you can also use a piece of spleen or liver.

Recipe is taken from:

Christoph Wagner/Alexandra Winkler
The New Sacher Cookbook
ISBN: 978-3-85431-380-9
Pichler Verlag

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