German Pickled Vegetable Beef Soup


This recipe has been handed down for generations! It is designed for home cooks, to make to their wishes. You won’t find specific measurements for things below, just test and enjoy!


    • 6 large beef soup bones
    • 4 beef shanks or 6 beef short ribs
    • onions
    • carrots
    • celery
    • leeks
    • 5 bay leaves
    • 8 cloves of fresh garlic, minced
    • salt and pepper
    • 3/4 cup quinoa or similar gluten-free grain
    • 1 can of whole tomatoes
    • 1 can diced tomatoes
    • cheese cloth
    • fresh dill
    • vinegar
    • parsley
    • vegetable bouillon

    To Make the Stock

    In a large stock pot combine water, 6 large beef soup bones and 4 beef shanks. You can also use 6 beef short ribs instead.
    Heat but do not boil. Skim off froth and let simmer for 4 hours.

     Add large cut onions, carrots, celery, leeks, 5 bay leaves, 8 cloves of fresh garlic (minced) season with salt and pepper. Add ¾ of a cup of quinoa or similar GF grain. Simmer for 3-4 hours. Scoop out all vegetables and discard.

    To Make the Soup

    Now prepare new onions, carrots, green beans, cabbage, and celery in bite sized pieces. Add 1 can of whole tomatoes and 1 can of diced tomatoes. Using cheese cloth, make a ball the size of a golf ball of pickling spice and tie closed. Add fresh dill and vinegar and parsley. Add vegetable bullion only to taste. Simmer 2-3 hours.
    After an hour remove soup bones and shanks or ribs and remove meat. Add meat to the soup.
    In the last 30 minutes, remove dill and pickling spice and add fresh peas.

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