German Beef Noodle Soup (Rinderfleischsuppe)
Servings 4 people
Ingredients
- 500 g beef stewing beef with the bone in words great
- 1 onion
- 2 teaspoon salt
- ½ leek
- ¼ celery root
- fresh parsley
- 1 teaspoon peppercorns
- 4 juniper berries
- 2 bay leaves
For the soup
- ½ leek
- 3 carrots
- 150 g frozen peas
- 200 g German soup noodles
- Fresh parsley leaves
Instructions
Make the Beef Broth
- Wash the vegetables (only peel if really necessary) and cut into rough chunks. Add the beef, prepared vegetables, and salt to a large pot.500 g beef, 1 onion, 2 teaspoon salt , ½ leek, ¼ celery root , 2 bay leaves, fresh parsley
- Lightly crush the peppercorns and juniper berries to release their flavour, then add those to the pot too.1 teaspoon peppercorns , 4 juniper berries
- Cover with cold water and bring to a slow boil — starting cold is the key to keeping your broth clear and golden. Once it's boiling, put the lid on and let it simmer gently on a low heat for around 2 hours. If any foam rises to the surface, just skim it off. You're looking for the beef to be tender but still holding its shape.
Make the Soup
- Peel the carrots and cut into small dice. Slice the leek into fine rings.½ leek, 3 carrots
- Pour the strained broth into a clean pot and cook the carrots, leek, and peas for around 10 minutes until tender. Meanwhile, pull the beef apart, removing any connective tissue, and cut into bite-sized pieces. Add the beef back into the broth to warm through. Season with salt and pepper to taste.150 g frozen peas
- Cook the soup noodles in a separate pot until al dente, then add them to the soup just before serving. If you're planning on having leftovers, hold back on adding all the noodles atonce — they'll keep soaking up the broth and go mushy overnight200 g German soup noodles
- Scatter over the fresh parsley and serve.Fresh parsley leaves
