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Beef Soup
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When mom was growing up, beef soup was on the menu every Sunday (although sometimes, Oma threw a chicken in the pot instead.) The soup always contained Oma’s homemade noodles, and French bread was always on the table. After the soup was made, the beef shank was taken out, cut up into squares, and then served on the side with a “soose” - or sauce. There were three kinds: tomato, dill or horseradish. Oma also liked to put marrow bones in the soup for flavor, and then mom and her siblings would fight over who got to take the marrow out of the bone and spread it on their piece of French bread. Peace usually came when Oma divided it up, giving each kid a thimble-size piece of the tender delicacy.

3 lbs. beef shank (with bones, if possible)

5 quarts cold water

3 tsp. salt

pinch of Saffron (optional)

6 whole carrots, cleaned

3 ribs celery, cut in half

3 parsley root, peeled and cut in half, and parsley greens

2 parsnips, peeled and cut in half (optional)

3 medium onions, washed but unpeeled (peeling helps color soup and adds to taste)

3 potatoes, peeled and halved

Thin egg noodles

Wash and put meat in large pot. Cover with water. Bring to boil and skim foam off top. Add salt, pepper and simmer for one hour. Add all vegetables except for potatoes. Cover and simmer for another hour. Add potatoes. Simmer another hour (total of three hours cooking time.)

Strain soup broth. Add noodles to broth and cook about 15 minutes. Arrange vegetables on serving platter. Each person should put what vegetables they want in a bowl, and top with broth and noodles. Serve the meat as a second course, topping it with a sauce, or “soose.“ Serve with crusty bread.