Bohemian Beef Noodle Soup

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.

Course Soup

Cuisine Czech

Keyword Beef recipes, Vegetable Recipes

Prep Time 10

Cook Time 3 30

Total Time 3 40

Servings

Calories 123kcal

Author Petra Kupská

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.

Nutrition