Try this Viennese Beef Soup recipe, or contribute your own.
Suggest a better descriptionTaking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. Serves 8 to 10. You may also add noodles, rice or dumplings to the finished soup.
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Serving Size: 1 Serving (492g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 423 | ||
Calories from Fat: 277 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 112.3mg | 35 % | |
Sodium 111.9mg | 4 % | |
Potassium 524.8mg | 14 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.2g | ||
Protein 33g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 423
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