Recipe: Viennese Beef Soup

VIENNESE BEEF SOUP

3 pounds beef chuck roast cut in 1-inch pieces
3 quarts water
2 cans beef broth
2 1/2 teaspoons salt
3/4 teaspoon pepper
3 turnips
2 cups cauliflower
2 leeks, chopped
2 carrots, chopped
1 large onion, chopped
2 stalks celery, chopped
4 sprigs parsley
2 bay leaves
1/2 teaspoon thyme

Put beef, water and broth in kettle and boil. Add salt and pepper. Reduce heat to simmer and remove scum from top. Cook over low heat, partially covered, for 1 1/2 hours, remove scum.

Add remaining ingredients; cook 40 minutes until all is tender.

Servings: 10