Rindsuppe
Beef broth soup. A classic starter in Austrian cuisine.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Rindsuppe, or beef broth, has been a staple in Austrian cuisine for centuries. Its origins are humble, likely evolving from resourceful ways to utilize tougher cuts of beef and bones. The emphasis on slow simmering reflects historical cooking methods focused on extracting maximum flavor and nutrients.
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Rindsuppe is more than just a soup in Austria; it's a comfort food, a symbol of home, and a traditional starter for special occasions.
Sunday Lunch Staple
Rindsuppe is a classic Sunday lunch starter, often served before a heavier main course. It represents a relaxing, family-oriented meal.
Medicinal Properties
Like chicken soup in other cultures, Rindsuppe is often believed to have healing properties, particularly during colds and flu. It's a comforting and nourishing remedy.
Wedding Soup
It is often served as part of traditional wedding meals and other celebrations, symbolizing good health and prosperity for the newlyweds.
Versatility
Rindsuppe serves as the base for other dishes. It's not uncommon to use it in sauces or to moisten roast meats, which highlights the resourcefulness of Austrian cuisine.
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Rindsuppe is characterized by its rich, savory beef flavor, complemented by subtle vegetable notes and aromatic herbs.
The dominant flavor is undoubtedly beefy, derived from simmering beef bones and cuts like shank or brisket for an extended period. Mirepoix vegetables, typically carrots, celery root (Sellerie), and leeks or onions, contribute sweetness and vegetal depth. Parsley, bay leaf, and peppercorns are the most common herbs and spices, adding aromatic complexity without overpowering the beef. The broth is clear and golden, a testament to the slow cooking process and careful skimming.
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Quality of Ingredients
Use good quality beef bones and meat. Marrow bones, knuckle bones, and cuts like beef shank or brisket are excellent choices. Fresh, high-quality vegetables are also essential.
Slow Simmering
Simmer the broth gently over low heat for several hours. Avoid boiling, as this can make the broth cloudy. A long, slow simmer extracts maximum flavor.
Skimming
Skim off any scum or impurities that rise to the surface during simmering. This will result in a clearer and more flavorful broth.
Seasoning
Season the broth lightly with salt and pepper initially. Taste and adjust seasoning towards the end of the cooking process. The flavor intensifies as the broth reduces.
Straining
Strain the broth through a fine-mesh sieve or cheesecloth to remove any solids. This will result in a clear and elegant soup.
Variations
While classic Rindsuppe is simple, you can add variations by including herbs like thyme or marjoram, or by adding a splash of dry sherry or Madeira wine at the end of cooking.
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