Klassische Wiener Rindsuppe (Classic Viennese Beef Soup)

Each international cuisine comes up with diverse recipes of soups. But only within the Viennese cuisine the soup plays a major role. The classic Viennese beef soup is the unchallenged favorite at the table and is actually called national soup in Austria. Variety is guaranteed: Due to the wide range of garnishes the beef soup always tastes different. Enjoy this Viennese delicacy!

Serves: 6

Ingredients:

500 g (1 lb) beef for boiling (first-cut flank, brisket or chuck)
bones
herbs and vegetables for making soup
1/2 onion
3 egg whites
salt
some chives or parsley

Preparation:

Wash the meat and pat dry with kitchen paper. Cut into cubes and place in 2 liters (2 qt) of cold water. Fry the onion without fat in an (old) pan on the cut surface until golden brown. Wash the bones in cold water and, together with the soup vegetables and onions, add to the meat. Bring to the boil and let simmer for about 2 hours. Let the soup cool and skim off the fat.
Whisk the egg whites with 250 ml (0,4 pt) of cold water, and stir slowly into the soup. Simmer until it becomes transparent. Drain through a dish towel, and add salt to taste. Serve as a transparent soup (with sprinkled chives or parsley) or with one of the many Viennese soup garnishes. How about Frittaten (crêpe slivers)?

Enjoy with: Viennese soup garnishes such as semolina dumplings, liver dumplings, noodles, crêpe slivers

Tip: To clear the soup you can also use a piece of spleen or liver.