By: Reinhilde Breuer
A beloved recipe passed down through four generations
There’s something deeply comforting about a bowl of homemade soup, especially when it carries the warmth of family history. This traditional German beef soup, known as Rindfleischsuppe, has been at the heart of my family for over a century. It began with my great-grandmother Maria, was lovingly prepared by my grandmother Agathe, then by my mother, and now by me. These days, my own children are learning to make it too.
It’s more than just a meal. It’s something we turn to again and again. We’ve made it for holidays, quiet Sunday dinners, and those moments when someone just needed a little comfort. Over the years, it’s become a way to care for each other, to bring calm when life feels unsettled, and to stay connected through something familiar and nourishing.
“In our family, this soup has always been more than what’s in the pot. It’s been a way to gather, to comfort, to mark time. It’s familiar and grounding. Something we’ve passed down with care, spoon by spoon, from one generation to the next.”
Ingredients
For the Soup:
1.6–2.2 lbs beef shank or short ribs
6–8 cups cold water (enough to fully cover the meat)
1 bunch of soup vegetables (typically leek, carrots, celery root)
Optional Additions:
Salt or Maggi seasoning, to taste
Soup noodles (if serving as a starter)
Bread rolls or baguette with butter (if serving as a main dish)
Toasted soup pearls for extra texture
For festive occasions: Marrow dumplings (recipe below)
Instructions
1. Start the broth
Rinse the meat under cold water. Place it in a large stockpot, cover with cold water, and bring to a boil.
2. Skim the foam
As the water boils, skim off any foam that rises to the surface. This step helps remove impurities and keeps the broth clear.
3. Simmer gently
Lower the heat and let the soup simmer gently for about 60 minutes.
4. Add the vegetables
Meanwhile, wash and finely chop the soup vegetables. After the broth has simmered for an hour, add the vegetables and continue simmering for another 30 to 40 minutes.
5. Season to finish
Taste the soup and season with salt or a few drops of Maggi seasoning.
Serving Suggestions:
Starter: Add soup noodles 15 minutes before serving
Main dish: Serve with crusty bread or buttered rolls
Comfort option: Stir in toasted soup pearls before serving
Festive touch: Add marrow dumplings for a richer, more traditional version
Marrow Dumplings (Markbällchen)
These soft, flavorful dumplings were always reserved for holidays and Sunday dinners in our home. They bring richness and a sense of occasion to the meal.
Ingredients:
- 1–2 marrow bones
- 1 egg
- Breadcrumbs (as needed for consistency)
- Pinch of salt
- White pepper
- Freshly grated nutmeg
- Chopped parsley (fresh or dried)
- A few drops of Maggi seasoning
Instructions:
- Render the marrow: Scoop out the marrow and melt gently in a skillet over low heat. Strain it through a fine sieve and let it cool slightly.
- Make the dough: In a bowl, combine the strained marrow with the egg, breadcrumbs, seasonings, and parsley. Mix until you get a soft dough.
Shape and cook: With cold or damp hands, roll the dough into small dumplings. Drop them gently into the finished soup and simmer for 10 minutes until they float.
Whether you’re making it for the first time or returning to a tradition of your own, we hope it brings warmth to your kitchen and a sense of connection to something lasting.
About the Author:
Reinhilde Breuer was raised in a small German village as one of two children. She eventually settled in a charming town in the Netherlands, where she and her husband raised two wonderful children. Today, she’s a proud grandmother and enjoys a peaceful retirement with her husband.
