Bohemian Beef Noodle Soup
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5.0
6 reviews
Excellent
Bohemian Beef Noodle Soup
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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.
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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
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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 Information
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Calories
123kcal
(6%)
Carbohydrates
6g
(2%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
33mg
(11%)
Sodium
849mg
(35%)
Potassium
336mg
(10%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
63IU
(1%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 849mg | 35% |
| Potassium | 336mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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