"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mom Huttner's Rind Suppe Recipe

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This recipe for Mom Huttner's Rind Suppe, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katharina Huttner
Added: Monday, August 31, 2009


2 lbs beef w/ bond marrow
2 med. onions, quartered
3 carrots, cut in 2" strips
3 celery stalks cut in 2" strips
snipped fresh Parsley (about 2 T)
1 t. thyme flakes
1 bay leaf
1 T salt
1/2 t pepper
about 10 c water

"Eintropf": 2 eggs, 1/2 c. flour (give a little) to make the thickness of pancake batter, pinch of salt.

Bring the water with meat in a soup pot to a boil, skim off "scum" as if forms, add all other ingredients except eintropf and simmer, covered for 2 hours. Remove meat, when cool, cut into bite size pieces and return to soup. Pot soup through strainer to remove vegetables. Bring soup to a boil again and slowly pour eintropf into soup, all the while stirring it a bit. Soup noodles may also be added; they should first be cooked in a separate pot until tender. Add salt and pepper to taste and enjoy.




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