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If Beef soupthen prepared in the classic way Grandma’s way. In the cold season, this recipe is one of my absolute favorite soups. Here in my instructions I will show you how to do it few ingredients You can easily cook a strong beef soup – without bones, but with soup meat.

Beef soup – which meat?
A good beef soup is characterized by its particularly strong taste. Usually for this Bone cooked and/or Long-fiber pieces of meat are used that contain a lot of fat, Tendons and connective tissue are permeated. These contain a particularly large amount of aroma, which is transferred into the brew through the long cooking. Popular cuts for beef soup include these:
- Leg disk or calf
- transverse rib
- Beef brisket
- Oxtail
When preparing it, I avoid bones and only use soup meat. That’s how my grandma did it too. This makes preparation even easier and a little bit quicker. But if you want to cook bones, here’s a tip for you: It’s best to use parts of beef with a lot of bone marrow, because these give the soup a particularly intense taste. The longer the bones are allowed to cook, the more aromatic it will be.


The ingredients for beef soup – classic Grandma’s style
When the weather is bad outside or it’s freezing cold, a hearty soup with beef tastes particularly good. I usually grab this recipe straight away and start preparing it. You can make the soup in no time with just 5 ingredients. What is needed are these candidates:
- Beef soup meat: I like to buy the soup meat in organic quality from a butcher I trust.
- Onion: Grab the vegetable onion here. This has an intense aroma.
- Soup greens: This is very important for the soup and an absolute flavor enhancer. It usually consists of leeks, fresh parsley and root vegetables. So carrot, celeriac or turnip. I will explain to you how easy it is to prepare the soup vegetables in a recipe. Take a look.
- vegetable broth: The ingredients are mixed in plenty of vegetable broth. Of course, it tastes best if you make your own vegetable broth.
- Salt, pepper and bay leaves: These are of course important for the taste and the right seasoning.
- Clarified butter for frying: This has a delicate aroma and can be heated particularly well.
- Parsley: At the end I like to add fresh parsley. This gives the soup the finishing touch.

Cook simple beef soup in 4 steps
Maybe you already know it from making grandma’s classic chicken soup. It takes time to make a good, strong soup. So the same applies to the beef soup. The preparation is therefore not for those who decide spontaneously. But the result is worth it because the taste is wonderfully spicy, intense and absolutely delicious. As always, you can find the exact ingredient quantities for the classic soup further down in my recipe card. I’ll show you the simple preparation steps now.
- Prepare ingredients. This step is quick to complete – rinse the beef, chop the onion and cut the greens into pieces.
- Make the soup. To do this, use a large pot and first fry the beef and onion in clarified butter. Then add cold vegetable broth and bay leaves and bring everything to the boil.
- Simmer beef soup. As soon as the stock boils, turn down the temperature so that the soup only simmers gently. Cover the pot and let the whole thing simmer for 1.5 hours. Then add the vegetables and let the soup simmer for another half hour.
- Season the soup to taste. When the soup meat is nice and tender and soft, cut it into bite-sized pieces and put it back in the pot. Finally, season the soup to taste.
My tip: You can refine the soup with other ingredients. For example, my egg custard goes particularly well. Also delicious: marrow dumplings, soup noodles or pancake strips or pancakes. Take a look at my noodle soup or pancake soup.
And now have fun cooking my beef soup. I look forward to your feedback in the comments.



Cooking beef soup according to grandma’s recipe
I look forward to your review. Simply click on the stars here.
Beef soup classically prepared Grandma’s style is the best! In my instructions I’ll show you how you can easily cook a hearty beef soup with just a few ingredients – without bones, but with soup meat.
preparation 20 minutes Min.
Cooking time 2 Hours hours
Total time 2 Hours hours 20 minutes Min.
Rinse and dry beef. Chop onions finely. Cut the soup greens into bite-sized pieces.
500 g beef soup meat, 1 onion, 1 bunch of soup greens
Heat the clarified butter in a large pot and fry the beef and onions.
1 tbsp clarified butter
Add cold vegetable broth and bay leaves and bring to the boil. Cover and simmer over low heat for 1 1/2 hours. Add vegetables and simmer for 30 minutes.
1.5 l vegetable broth, 2 bay leaves
Remove beef and cut into bite-sized pieces. Then put it back in the pot and season the soup with salt, pepper and parsley.
Salt, Pepper, 3 tbsp parsley
Calories: 171kcal | Carbohydrates: 7G | Protein: 29G | Fat: 2G
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Your Steffi