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Rich meat soup served with beef and vegetables
Steaming bowl of traditional rich meat soup

Rich meat soup

Author: Flavelo
Recipes Main Courses Soups
Meat soup is not just food, it's medicine and the soul of Sunday lunch. The chemistry here is about extraction: the goal is to extract all flavour and nutrients from meat and vegetables into the water. The secret to clear, golden soup is patience and 'simmering' cooking.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (at least 5 litres)
  • Sieve
  • Ladle

Allergen Information

⚠️ Celery

Instructions

1 ✓

Put meat in pot, pour over cold water. Start heating on medium heat.

Tip: Always start cooking in cold water! This keeps pores open, flavours extract into liquid. If put in hot, you'd seal flavour in meat.
2 ✓

When it boils, grey scum forms on top. Carefully skim this off with a sieve or spoon until soup surface is clear.

Tip: Scum is precipitated protein and impurities. If left in, soup becomes cloudy with off-flavours.
3 ✓

Reduce heat to minimum (just simmering). Add salt, whole peppercorns, skin-on onion, and garlic. Cook meat alone for 1.5 hours.

Tip: Onion skin gives beautiful golden colour. Slow cooking is key to clear broth.
4 ✓

Add cleaned vegetables (carrot, parsley root, celeriac, kohlrabi). Continue simmering.

Tip: Vegetables need less time than beef, hence added later.
5 ✓

In last 20-30 minutes add potatoes, cauliflower, and herb bunches.

Tip: These soften fastest. Add herbs at end to retain aroma.
6 ✓

When meat is tender, turn off. Rest 15 minutes, then carefully strain. Serve vegetables and meat separately.

Tip: During resting cloudy parts settle to bottom.

Recipe FAQ

The soup turned cloudy.
Either you let it boil vigorously (fat emulsified with water), or didn't skim the scum. Meat soup must only just move (simmer).
It has no taste.
There was too little meat/bone for the water, or you cooked it too briefly. Good meat soup needs time (min. 3-4 hours for beef).

Ingredients

  • 1 kg Beef (preferably bone-in: brisket, shin)
  • 300 g Carrots
  • 200 g Parsley root (or Parsnip)
  • 1 pc Kohlrabi (small)
  • 0.5 bulb Celeriac
  • 1 head Onion (skin on)
  • 2 cloves Garlic
  • 1 bunch Fresh celery leaves and parsley
  • 200 g Cauliflower (a few florets)
  • 200 g Potatoes
  • 1 tbsp Whole black peppercorns
  • 1 tbsp Salt
  • 3 l Cold water