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Liechtensteiner Rindfleischsuppe
A hearty and flavorful beef soup, a staple in Liechtenstein's cuisine, often enriched with root vegetables and herbs. It's a comforting dish, perfect for colder days, reflecting the country's agricultural heritage.
🧂 食材
- 1 kg Beef shank or chuck roast(cut into large chunks)
- 3 l Water
- 3 medium Carrots(peeled and roughly chopped)
- 2 medium Leeks(cleaned and roughly chopped)
- 2 large Celery stalks(roughly chopped)
- 2 medium Parsnips(peeled and roughly chopped)
- 1 large Onion(quartered)
- 4 whole Garlic cloves
- 2 Bay leaves
- 4-5 Fresh parsley stems
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley leaves
👨🍳 步骤
- 1
Place the beef in a large stockpot and cover with water. Bring to a boil, then reduce heat and skim off any foam that rises to the surface.
- 2
Add the chopped carrots, leeks, celery, parsnips, quartered onion, garlic cloves, bay leaves, and parsley stems to the pot. Season generously with salt and pepper.
- 3
Bring the soup back to a simmer, then cover and cook for at least 2 hours, or until the beef is very tender.
- 4
Once the beef is tender, remove it from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot or heatproof bowl, discarding the solids.
- 5
While the broth is straining, shred or dice the cooked beef. Return the strained broth to the pot and bring it back to a simmer. Add the shredded beef back into the broth.
- 6
Adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh parsley leaves before serving.
💡 专业技巧
- ✓For a richer flavor, you can brown the beef chunks before adding them to the pot.
- ✓If you prefer a clearer broth, strain it twice.
- ✓You can add other root vegetables like potatoes or turnips if desired.
✨ 创意变奏
为您的创意版本提供灵感
- Add a handful of small pasta shapes or barley during the last 30 minutes of cooking for a heartier soup.
- For a touch of spice, add a pinch of red pepper flakes.