Here's how make it :

Read too : POT ROAST

Ingridient : 

  • 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

Step : 

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


Food is ready!