Beef noodle soup with root vegetables

Tip: tap a step to mark it as done.

1. Meat and bones

   15 min

   Place the meat and bones in a large pot, add 3 l cold water, and slowly bring to a boil. Skim off the foam that rises to the surface with a ladle for about 10 minutes, until the surface is clear.

2. Simmer gently

   2 hr

   Add the halved, unpeeled onion, garlic, black peppercorns, allspice, bay leaves, and salt. Reduce the heat to maintain a gentle simmer and cook with the lid slightly ajar for 2 hours.

3. Add the vegetables

   50 min

   Peel the carrots, parsley root, and celery root, then cut them into thick rounds or strips. Add them to the broth and cook for another 40–50 minutes, until the meat is tender.

4. Strain the broth

   10 min

   Remove the meat and vegetables, strain the broth through a fine-mesh sieve, and season with salt. Cut the meat into smaller pieces.

5. Cook the noodles

   5 min

   Cook the noodles separately in salted water according to the package directions, usually 3–5 minutes, then drain.

6. Serve

   Divide the noodles, meat, and vegetables among bowls, ladle the hot broth over them, and sprinkle with parsley.

Tip: Once the broth has cooled, the fat solidifies on the surface and can easily be skimmed off with a spoon. Add the noodles only to individual bowls, as their starch would make the broth cloudy in the pot.

This recipe was translated from the Slovak original: Hovädzí vývar s mäsom, zeleninou a rezancami