Bohemian Beef Noodle Soup

Nothing beats homemade beef noodle soup on cold days! This recipe includes tender beef, lots of vegetables, and thin egg noodles, all simmered in a delicious homemade beef broth.

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 (or beef shank)
1 medium onion
2 pieces bay leaves
5 pieces allspice
10 pieces peppercorn
2 medium carrots
5 ounces celeriac can be omited
3 ounces parsley root can be omitted or substituted; see notes
4 inches leek cleaned
2 cloves garlic
2 teaspoons salt
¼ teaspoon ground black pepper
6 cups water cold

Cups - Metric

Instructions

Pour 6 cups water, cold, into a large soup pot. Add 1 pound bone-in beef short ribs and a peeled, halved 1 medium onion. Bring to a boil. Just before boiling, reduce the heat and use a slotted spoon to skim off the foam that forms on the surface.
Add the spices: 2 pieces bay leaves, 5 pieces allspice, 10 pieces peppercorn and a little salt to the soup. Cover with a lid, leaving a small gap of about half a centimeter for steam to escape. Let it simmer gently for 3 hours to develop a delicious broth and flavorful soup base.
Clean 2 medium carrots, 5 ounces celeriac, 3 ounces parsley root, 4 inches leek, 2 cloves garlic and cut them in half. Add the vegetables to the broth and let the soup cook for another 30 minutes, until the veggies are tender but still slightly firm to the bite.
After that, carefully remove the vegetables and beef, allowing them to cool. Meanwhile, strain the broth through a fine-mesh strainer into a clean pot. This will trap any impurities and cooked spices.
Cut the meat and vegetables into cubes about 1 cm in size. Add these cubes back into the broth. Season with 2 teaspoons salt and ¼ teaspoon ground black pepper (or more) to taste.
Serve the beef soup hot in a large bowl with homemade noodles, garnished with chopped parsley.

Notes

The basic recipe makes about 6 portions.
I understand that celeriac and parsley may not be available in every store. If needed, you can omit one or both of these vegetables and use turnips instead.
Add the spices to the soup only after you have skimmed the foam from the surface. If you add the spices at the beginning, they will get trapped in the foam, and you will discard them when you skim the foam off.
The soup must be cooked at a gentle boil. If it boils too vigorously, it will lose unnecessary liquids and may become cloudy instead of clear.

Nutrition