Viennese Beef Soup

A rich and intensely flavorful broth makes this hearty soup special.

Recipe Ingredients:

3 quarts water
2 1/2 pounds beef ribs
2 teaspoons salt
3/4 teaspoon ground black pepper
1 large onion, chopped
2 cups chopped cauliflowerets
3 turnips, peeled and diced
2 carrots, sliced
1 cup chopped leek, white part only
1 celery rib, sliced
2 tablespoons chopped fresh flat-leaf parsley
2 bay leaves
1 teaspoon dried thyme

Cooking Directions:

1. Place water, ribs, salt and pepper in a large pot. Bring to a boil and remove from heat. Remove ribs from pot with tongs and rinse under cold water. Skim surface of cooking liquid. Return rinsed and drained ribs to pot, return to a boil, partially cover and reduce heat to low. Simmer for 1 1/2 hours,
2. Skim surface before adding onion, carrots, turnip, cauliflower, leek, celery, bay leaves, parsley and thyme. Continue to cook for 40 more minutes, or until both meat and vegetables are tender.
3. Remove ribs from soup, picking off meat and discarding bones. Cut or shred meat into bite-sized pieces. Return to soup, heat thoroughly and serve.

Makes 8 to 10 servings.