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Soup Meat

Food Flavour DNA

Nutritional Values

🔥40kcal
💪5gProtein
🌾3gCarbs
🥑1gFat
🌿1gFibre
⚖️300 mlServing

* Per serving · 300 ml. May vary.

Beef Bouillon

How to order / say it
Say it Rinderbouillon — [RIN-der-boo-yawn]
Order I'd like the Rinderbouillon, please.
Locally Ich hätte gern die Rinderbouillon, bitte.
Say locally

A clear and flavorful beef broth, often used as a base for soups or consumed on its own.

Why try it?

Rinderbouillon exemplifies the depth of German soup-making traditions and offers a glimpse into Berlin's passion for calmly savoring straightforward beef-rich broths.

How it tastes

Rinderbouillon is light yet intensely beefy, with a delicate savoriness and a hint of herbaceousness carried by slow-cooked marrow bones.

Origin & History — first documented: 1750

Dating back to the 18th century, beef bouillon was a sought-after comfort within Berlin homes and became entrenched as a culinary base by the late 19th century for various soups and sauces.

Recipe

Ingredients

  • 🥩 500 g beef bones
  • 🥕 100 g celery
  • 🥕 100 g carrot
  • 🧄 1 large onion
  • 🌿 2 leaves bay leaf
  • 🧂 1 tsp black peppercorns

Method

  1. 1 Roast the beef bones until golden.
  2. 2 Simmer bones in water with vegetables, bay leaf, and peppercorns for 4 hours.
  3. 3 Strain the broth through a fine sieve.
  4. 4 Skim off the fat and serve hot as a starter.

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All Europe recipes — Germany — Berlin — Beef Bouillon
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