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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mom Huttner's Rind Suppe Recipe

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This recipe for Mom Huttner's Rind Suppe is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
"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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