My Mom's "Rindfleischsuppe" (beef based veggie soup)

The name of this soup is a little misleading. It is called "beef" soup because the soup's broth is beef based. However, that beef is way to fatty to eat (at least to me), so you don't actually have beef to eat in the soup. It is not a beef stew kind of soup.

It is more or less a hearty veggie soup with a beef broth as a base. And it is inspired by our famous family holiday recipe "Cous Cous" :) Everything is just on a way smaller scale, cooks faster and is less a stew than a watery soup.


  • 1 tablespoon oil
  • 1 teapsoon butter (or margerine)
  • stewing beef (very fatty, with bones)
  • 1/2 cup finely diced onion (1 onion)
  • 2 tablespoons tomatoe paste
  • 1 tablespoon harissa
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 clove garlic (optional)
  • 1 l water
  • 2 cups of leek ringletts (2 leeks)
  • 2 cups of small diced zucchini (1 big zucchini)
  • 2 cups of small diced potatoes (4 potatoes)
  • 2 cups of small cut carrots (2-3 carrots)
  • 2 cups of chickpeas (or 1 can)
  • salt, pepper, vegeta to taste 
  • parsley
  • optional: serve with instant cous cous



Step 1 - Preparing the broth

Heat the oil and butter in a big pot. Add the stewing beef and fry quickly from all sides. You need to use very fatty beef with bones. The beef is not supposed to be eaten afterwards. You can add a second piece of more tender beef for eating if you prefer some meat in your soup.
Then add the finely chopped onion, tomatoe paste, harissa, salt and pepper. If you want, also add a full clove of garlic, that you just give a quick squash to release the flavor. Stir the mix and let fry for a few minutes till onions are translucent. They should not turn brown. Now, fill up the pot with water till meat is covered. Let simmer at medium heat for 1 to 1.5 hours till the beef is soft.

Step 2 - Adding the veggies

In the meantime, cut the veggies in very small pieces: Cut the leeks lengthwise and then slice it into half ringletts. Cut the zucchini in half lenthwise and then each half additional two times lenthwise, then slice it. Dice the potatoes in small cubes of 0.5cm. Cut the carrot twice lenthwise (so that you have quarters lenthwise) and then slice it.
When the beef broth is ready, add first the carrots and let cook for about 5 minuts. Carrots are the hardest veggies and take the most time. Then add the leek, zucchini, potatoes, and chickpeas and let cook for another 5-10 minutes. The veggies schould be soft. Now, season it with salt, pepper and vegeta to taste. Sprinkle some chopped parsley on top.

You may serve it over a little cous cous at the bottom of the plate or at the side. The 5-minute instant cous cous, prepared according to package instructions, works fine.

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