Beef Soup with Bone Marrow Dumplings (Rindfleischsuppe mit Markklöβchen)

Ingredients for broth:

• 4 l (1 gal) of water
• 2270 g (5 lbs) brisket first or mid cut
• 400 g (14 oz) of leeks
• 150 g (5.3 oz) of carrots
• 150 g (5.3 oz) of tomatoes
• 80 g (2.8 oz) of parsley
• 80 g + 50 g (2.8 oz) of celery root
• 2 teaspoons of salt
• Maggi seasoning
  
• salt
• pepper

Ingredients for soup extras:

• 150 g (5.3 oz) of carrots
• 50 g (1.8 oz) of celery root
• 150 g (5.3 oz) of leeks
• Angel hair pasta (optional)
• Bone marrow dumplings (click here for recipe)

Preparation:

Rinse the meat under running water and dry with a paper kitchen towel. Fill a large pan with cold water and add two teaspoons of salt to it. Place the meat with the fat side down in the water and bring it to boil uncovered. Wash the tomatoes, parsley, and the leeks (cut them lengthwise in the center, so that you can easily get in between the leaves where dirt is often hidden). Peel the carrots and celery with a potato peeler. Cut the vegetables in chunks and add to the soup. Once the soup starts to boil, turn down the heat and let it simmer for about 30 minutes. Next, turn the meat with the fat side up and let the soup cook uncovered on low for another 2 1/2 – 3 hours (depending on how you prefer your meat). From time to time, check if any water has evaporated. If so, refill so that the meat is always covered with water.

[Click pictures to enlarge.]

Preparation of soup extras:

In the meantime, prepare the additional elements of your soup. Peel another 150 g (5.3 oz) of carrots, 50 g (1.8) oz of celery root. Wash about 150 g (5.3 oz) of leek leaves. Dice the vegetables in small pieces. Add some salt to a pan with water and cook the vegetables for about 15 minutes. In another pan, bring salted water to a boil and cook the fine noodles as described on the package. Drain the pasta and vegetables in a colander and then place aside in a bowl. Prepare the bone marrow dumplings as described (click here for recipe) and put them aside.

After the soup has cooked for approximately 3 – 3 1/2 hours, take the meat out and place it on a plate. Remove the fat and let it rest. Pour the soup through a sieve and into another pan, so that only the liquid remains. You should have about 3 l (3.2) quarts of broth. If it is less, fill up with water. (Don’t use the vegetables cooked in the broth.) Add about 1 teaspoon of salt to the broth and bring it back to a boil. Add the cooked diced vegetable to it. Add the bone marrow dumpling to the boiling broth and turn down the heat. The dumplings are ready when they float to the surface (about 10 minutes). Season your soup with some pepper and Maggi, a German liquid seasoning that you can find in the international section of your grocery store or on Amazon.

You can either add the noodles to your soup or set them on the table in a separate bowl for your guests to serve themselves. My personal rule is: If I have dumplings in the soup, I serve the noodles in a separate bowl. If I didn’t make dumplings, I add the noodles to the soup in the pan. Finally, slice the meat with a sharp knife or an electrical knife.

Your soup is now ready to be served with the meat and the noodles. Accompany this meal with a fresh loaf of bread, or try Oma’s baguette.