Beef on Weck Soup by Comfort Zone Cafe


  • 4 tbsp Margarine/Butter
  • 1/4 cup finely diced onion
  • 1/4 tsp caraway seeds
  • 1/3 cup of flour
  • 1/2 lb of beef top round, shredded
  • 2.5 cups of beef broth (including cooking liquid from the beef)
  • 1 cup of Half & Half
  • 4 1/4 oz. of Yancey's Fancy Wasabi Cheese, grated finely

Top with:

  • Weck Roll Croutons (recipe below)
  • Coarse salt


  1. In a pressure cooker - cook beef top round with water for approximately 40 minutes.
  2. In a separate pot - melt margarine, add onions and caraway seeds. Cook until onions are translucent.
  3. Whisk flour into onion/margarine mixture. 
  4. Once beef has finished cooking and pressure is released, remove beef, reserve the cooking liquid.
  5. Add beef cooking liquid into flour/onion mixture, whisk thoroughly until mix is smooth.  (Note: if you do not have 2.5 cups of cooking liquid supplement with beef broth)
  6. Let cook until base starts to thicken and boil. 
  7. Stir in Half & Half
  8. Once soup is heated through, slowly add grated cheese, stir constantly
  9. Season with Salt and Pepper as desired. 
  10. Portion into bowls - top with weck croutons & coarse salt.

 Weck Croutons:

  1. Chop up 1 weck roll. Toss with 1tbsp oil. Add additional coarse salt and caraway seeds if desired.
  2. Bake at 350 for approximately 20 minutes (or until golden and crispy)
  3. Stir once during baking.   


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