Beef Soup - Oksekødssuppe
Having homemade beef soup reminds my of my childhood. My mom made the best beef or chicken soup. Making the soup takes time. It is a whole day project.
There's a story in my family from before I was born, and my brother was about 3 years old. My parents and my brother met my aunt when they went for a walk, and invited her to join them for the second day of having soup. My mom had to put more water in the soup, to make sure that there would be enough for the four of them. Almost by the end of the meal, there's no more soup, and my brother declares: "if aunt hadn't come, there would have been enough food." My poor mom laughed, but was embarrassed at the same time.
Serves 8.
Ingredients:
- 6 pounds beef soup bones
- 2 pounds beef brisket
- 3 large carrots
- 2 leeks
- 1 celery root + the top of
- water to cover
- salt
Directions:
Put bones and brisket in a large pot with cold water and heat it to a boil. Skim off the foam. Add 1 teaspoon salt and the green top from the celery root.
Clean the leeks, carrots and celery root, and cut into chunks, add them to the soup. Let the soup simmer for about 2-3 hours. Discard the soup bones and the celery top. Take out the brisket, and let it cool. You will serve this on the side with a good mustard later.
Clean and peel more celery root, carrots and leeks, and cut them into bite size bites and boil them in the soup for about 15-20 minutes before serving.
You can skim of the fat and clarify the soup if you want to. I only skim of the fat, if there is a thick layer, but I hadn't done this here.
Serve the soup with Danish soup dumplings/melboller, boiled meatballs/kødboller, supperis and the brisket with mustard.
The sides