Rindsuppe Selber Machen Recipe

I’ve been tinkering with this hearty beef broth recipe that uses a bunch of beef bones, veggies like carrots, celery and even a roasted onion for extra flavor, and even though it takes hours of simmering and skimming away messy foam, i swear its totally worth it for that warm, cozy bowl on a chilly day.

I love making Rindsuppe Selber Machen my way – using beef bones and meat pieces with carrots, celery, an onion and garlic really brings out a robust nutrient profile. I add bay leaves and peppercorns while simmering with cold water to extract every bit of flavor and protein.

Ingredients

• Rindfleischknochen und Fleischstücke provide protein and collagen, giving the broth an authentic beef flavor.
• Karotten add natural sweetness, essential vitamins and beta carotene to liven up the soup.
• Sellerie offers fiber and a subtle earthy taste for a well balanced stew.
• Zwiebeln boost the dish with a mix of sweet and savory notes that really work.
• Petersilienwurzel lends a distinct, slightly peppery flavor while packing extra nutrients.
• Knoblauch enriches the broth with a touch of spice and natural goodness.
• Lorbeerblätter and schwarze Pfefferkörner infuse aromatic depth and a warming, gentle heat.

Ingredient Quantities

• 2 kg Rindfleischknochen und Fleischstücke (Markknochen bringen extra Geschmack)
• 3 Liter kaltes Wasser
• 2 Karotten, gewaschen und in grobe Stücke geschnitten
• 1 Stange Sellerie, in grobe Stücke geschnitten
• 1 große Zwiebel, halbiert (manchmal vorgeröstet für mehr Aroma)
• 1 Lauchstange (weißer Teil), grob geschnitten
• 1 Petersilienwurzel, geschält und in größere Stücke geschnitten
• 2 Lorbeerblätter
• 10 schwarze Pfefferkörner
• 2 Knoblauchzehen, leicht angedrückt
• Salz nach Geschmack

How to Make this

1. Place the beef bones and meat pieces in a large stockpot and pour in the 3 liters of cold water, making sure all the bones are covered.

2. Slowly bring the water to a boil over medium-high heat. Once it starts boiling, reduce the heat so it simmers gently.

3. Skim off the foam that forms on top with a ladle; this helps keep the broth clear and tasty.

4. Add the carrots, celery, halved onion, leek, and parsley root to the pot. If you prefer extra flavor, you can roast the onion first.

5. Toss in the 2 bay leaves, 10 black peppercorns, and 2 garlic cloves that were lightly crushed.

6. Sprinkle in a pinch of salt, tasting later to adjust as needed.

7. Let the soup simmer for at least 3 hours, which allows all those flavors to develop nicely.

8. Occasionally stir the broth and skim any extra fat or impurities that come to the surface.

9. Once done, remove all the large ingredients like the bones and vegetables by straining the soup.

10. Serve hot and enjoy your homemade beef broth, perfect on a chilly day or as a base for other recipes.

Equipment Needed

1. A large stockpot that can fit the beef bones and pieces along with at least 3 liters of water
2. A stove to bring the broth to a boil and let it simmer for a few hours
3. A ladle to skim off the foam and extra fat from the surface
4. A sharp knife for cutting the carrots, celery, onion, leek, and parsley root
5. A cutting board to use with the knife safely
6. A strainer or colander to remove all the large ingredients once the simmering is done
7. A stirring spoon to mix the ingredients while the broth cooks

FAQ

• Frage: Wie lange soll die Rindsuppe kochen?
  Antwort: Du solltest die Suppe etwa 3 bis 4 Stunden sieden lassen, damit sich alle Geschmacksnoten gut verbinden.
• Frage: Kann man die Knochen und Zwiebeln vor dem Kochen rösten?
  Antwort: Ja klar, wenn du sie vorher leicht röstest, bekommst du ein intensiveres Aroma, das die Suppe richtig aufpeppt.
• Frage: Muss man den Schaum abschöpfen?
  Antwort: Auf jeden fall, das Abschöpfen vom Schaum hilft dabei, die Brühe klarer und reiner im Geschmack zu machen.
• Frage: Darf man das Gemüse variieren?
  Antwort: Ja, du kannst ruhig anderes Gemüse dazu geben oder die Mengen anpassen, um den Geschmack nach deinem Lust und Laune zu justieren.

Rindsuppe Selber Machen Recipe Substitutions and Variations

• If you cant find Rindfleischknochen & Fleischstücke, you can use a mix of chicken bones & meat scraps. Its not exactly the same but gives a good flavor.
• If you’re out of Karotten, try using parsnips. They add a slightly different taste thats still really yummy.
• For Sellerie, you can substitute with celeriac. It has a similar flavor but is often easier to find.
• Instead of the große Zwiebel, you could use a few shallots. They will make the broth a bit sweeter and milder.
• If you dont have Petersilienwurzel, a good option is to add a piece of extra Karotten or even parsnip, to keep that root vegetable vibe.

Pro Tips

1. A good trick is to roast the onion and even the bones in the oven for a bit before putting them in the pot. This really gives the broth a richer, deeper flavor that u won’t get if you just add them straight in.
2. Don’t let the water boil too hard once it heats up. Keeping it at a slow simmer makes sure the meat stays tender and the broth remains clear instead of getting all cloudy.
3. Make sure you have a ladle nearby so you can keep skimming off the foam and extra fat that rises to the top. Doing this regularly helps your broth taste cleaner and more refined.
4. Letting the broth simmer for at least 3 hours is key. The long, slow cooking time helps all those flavors mix together and really develop into a tasty, hearty soup.