Recipe for Rin-Suppe (Beef soup) (German Hungarian recipe)
Place soup bone , shank, or 2-3 lb. of rib roast, in a soup pot.
Add enough cold water to cover,
bring to a boil and simmer, from 3-4 hours until meat is soft
add: 1 parsnip root,
1 whole peeled onion,
2 medium carrot,
1-2 bay leaf
1 sprig parsley
1 teaspoon salt
Pickling spices-in cheesecloth or tea-fuser.
Take out meat and vegetables; discard the skin and bones, which can be
served with cooked or (mashed) potatoes and with gravies. After having
strained the stock, return into original pot. Bring to a boil, and add
noodles, simmer until noodles are soft. (add salt to taste if needed)