Nothing pleases more than homemade beef noodle soup on cold days! In this recipe, you will find tender beef, lots of vegetables, and thin egg noodles. The soup is cooked with homemade beef broth and tastes simply delicious.
➜ What is Czech beef soup with noodles
The beef soup belongs to Czech comfort food that Bohemian grannies made on weekends or when someone had to recover from an illness.
I prepare the soup in a large pot, letting it low simmer for three to four hours. The soup gains a strong taste and there will be no need to season it with any artificial flavorings.
Here you find a great recipe for fresh noodles. You will have plenty of time to prepare them before the soup is finished. In my opinion, homemade noodles are the best part of beef soup!
Instead of wheat noodles, celestine noodles, egg dumplings, or liver dumplings can be inserted into the soup.
➜ Pronunciation
For those who are curious: In the Czech, this beef noodle soup recipe is called "hovězí polévka s nudlemi".
If you're wondering how to pronounce the Czech name of the recipe "hovězí nudlová polévka," I've recorded a short audio clip for you. I am a native speaker, so you will hear the authentic Czech language!
MY TIP: Want more hearty meals? Try this Czech potato soup (it tastes fantastic!)
➜ Ingredients
To make beef soup with noodles, you will need:
- Bone-in beef short ribs; or beef shank. Thanks to the bones in the meat, the soup gets a stronger taste.
- Spices: bay leaves, allspice, peppercorn
- Vegetables: carrot, celeriac, parsley root, onion, garlic, leek – for the traditional version of Czech beef soup. I know that celeriac and parsley may not be available in every store. In that case, you can omit one or the other vegetable and use turnips. This is a white vegetable that you can find at the market all year round.
- Salt and ground black pepper
- Green parsley, to garnish the soup
- Water
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with photos
STEP 1: Pour cold water into a large soup pot, put in the meat, and peeled halved onion. Bring to a boil. Before the soup starts to boil, turn down the heat. Use a slotted spoon to collect the foam that forms on the surface.
STEP 2: Add the spices, salt the soup slightly, and cover with a lid so that there is a hole on one side of about half a centimeter. Steam will escape through this. Let it bubble for 3 hours to get a delicious broth and flavorful soup base.
STEP 3: Clean the vegetables and cut them in half. Add it to the broth and let it cook for another 30 minutes. In that time the vegetables should soften just enough to bite.
STEP 4: Next time, carefully remove the vegetables and beef and allow them to cool. Meanwhile, strain the broth into a clean pot through a fine-mesh strainer. Any impurities and cooked spices will remain trapped in the strainer.
STEP 5: Cut the meat and vegetables into cubes about 1 cm large. Add the vegetable and beef cubes back to the broth. Season with salt and pepper to taste.
STEP 5: Serve the beef soup hot in a large bowl with homemade noodles, sprinkled with chopped parsley.
➜ Storage
Once the soup has cooled, refrigerate it so that it does not spoil. It will keep for 3-4 days in the fridge.
If you want to freeze the soup, it's a good idea to put up to two portions in an airtight container and store them in the freezer. Beef soup will keep here for about 3 months.
➜ Useful tips
- Add the spices to the soup only when you have skimmed the foam from the surface. If you added the spices right at the beginning, they would remain hidden in the foam and you would scoop it out (and throw it away) with the foam.
- The soup must be cooked at a gentle boil only. If you boil it sharply, it would boil off unnecessary liquids and the soup could be muddy, not clear. You want to have enough water in your soup!
- Pro tip: A perfect way for the whole family to enjoy the soup is to serve it as the first course at a weekend lunch together.
More Czech soup recipes:
- Clear garlic soup – česnečka
- Leek potato soup – pórková polévka
- Kulajda mushroom soup
Or try these beef roll ups, called Ptacky!
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
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Bohemian Beef Noodle Soup
Ingredients
- 1 pound bone-in beef short ribs (450 g) or beef shank
- 1 onion
- 2 pieces bay leaves
- 5 pieces allspice
- 10 pieces peppercorn
- 5 ounces celeriac (150 g) can be omited
- 3 ounces parsley root (85 g) can be omitted or substituted; see notes
- 4 inches leek (10 cm) cleaned
- 2 cloves garlic
- 2 teaspoons salt
- ¼ teaspoon black pepper ground
- 6 cups water (1.5 L) cold
Instructions
- Pour cold water into a large soup pot, put in the meat, and peeled halved onion. Bring to a boil. Before the soup starts to boil, turn down the heat. Use a slotted spoon to collect the foam that forms on the surface.
- Add the spices, salt the soup slightly, and cover with a lid so that there is a hole on one side of about half a centimeter. Steam will escape through this. Let it bubble for 3 hours to get a delicious broth and flavorful soup base.
- Clean the vegetables and cut them in half. Add it to the broth and let it cook for another 30 minutes. In that time the vegetables should soften just enough to bite.
- Next time, carefully remove the vegetables and beef and allow them to cool. Meanwhile, strain the broth into a clean pot through a fine-mesh strainer. Any impurities and cooked spices will remain trapped in the strainer.
- Cut the meat and vegetables into cubes about 1 cm large. Add the vegetable and beef cubes back to the broth. Season with salt and pepper to taste.
- Serve the beef soup hot in a large bowl with homemade noodles, sprinkled with chopped parsley.
Notes
- Makes about 6 portions.
- I know that celeriac and parsley may not be available in every store. In that case, you can omit one or the other vegetable and use turnips.
- Add the spices to the soup only when you have skimmed the foam from the surface. If you added the spices right at the beginning, they would remain hidden in the foam and you would scoop it out (and throw it away) with the foam.
- The soup must be cooked at a gentle boil only. If you boil it sharply, it would boil off unnecessary liquids and the soup could be muddy, not clear.
- Nutritional information is approximate and does not include noodles.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
Melissa
I really miss eating Czech food is there a recipe book you would recommend if so where could I purchase it please as im from England
Petra Kupská
Ahoj Melissa, thank you for your comment! Try the Czech cookbook written by Kristyna Koutná, I am sure she is selling her cookbook via Amazon, also in your country. Best wishes, Petra
Marilyn
For those of you not familiar with Bohemian or Czech cooking, this recipe is the real deal.
Having been raised on European soups with broths carefully spiced and seasoned, American canned soup just does not measure up. This soup took me back to my "Babi's" kitchen, where she would use allspice berries, garlic, fresh dill, bay leaf and marjoram regularly to flavor family meals..
Celeriac wasn't available at that time, so we just used celery.
Instead of chopping the meat and vegetables after cooking the soup, she would serve the vegetables whole and meat in larger pieces. Next, she would add noodles to each bowl, which had been cooked separately so they could be used for future serving, and the hot broth was poured over it.
We would eat the meat and vegetables first, like a meal, cutting ingredients with our spoon, because they were so tender.. Then we would eat the noodles and finally drink the last of the broth from the bowl. Every drop was preciously delicious.
Sometimes, she would remove the beef short ribs after making the soup and add them to barbecued beans, making yet another family meal for later. However, the soup was still delicious because of the flavorful broth.
Thanks for a great recipe and a great memory, Petra. I can't wait to make this.