Classic viennese beef soup
Foto: Willfried Gredler-Oxenbauer
Blanch the tomatoes in hot water, remove the skins and deseed, mash the tomato pulp, set aside. Clean, wash and dice the carrots, celery, parsley root and onion. Melt butter, fry the vegetables in the butter, stirring occasionally. Blend in the flour and mix thoroughly, continue to fry and pour in the red wine. Blend with the tomatoes and stock. Season with lemon juice, salt, pepper, clove and some sugar. Cook for approximately one hour, mash with the stick mixer, if desired strain through a sieve. Season to taste with salt, pepper and sugar.