Ingredients
- 2½ lbs beef bones with marrow, cracked
- 2 medium carrots, scraped, sliced
- 3 lbs beef chuck
- 1 stalk celery, pared and cubed
- 3 quarts water
- 3 small turnips, pared and cubed
- 2½ teaspoons salt
- 2 cups cauliflower, cut up
- ¾ teaspoon pepper
- 2 bay leaves
- 1 large onion, peeled, sliced thin
- 4 sprigs parsley
- 2 medium leeks, white parts only
- ½ teaspoon dried thyme
Make it step by step
- Taking 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, 1½ 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.
- You may also add noodles, rice or dumplings to the finished soup.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.