The homemade beef soup comes mostly from grandma’s kitchen! This classic dish is accompanied by family gatherings and makes the inevitable part of Sunday lunch.


750 g beef,2 l water,1 onion,150 g carrot,200 g celery,80 g parsley,60 g soup noodles,½ teaspoon grained pepper, salt


Rinsed mead cook in luke-warm water on a gas stove or a similar appliance. Once boiled, add coarsely chopped carrot, celery root, parsley and a branch of celery. Unpeeled onion rinse in lukewarm water and cut in half. Slightly grill two halves in a pan until colored, add to soup. Leave to simmer for 2 hours. Keep the lid off the pot, in order to soften ingredients and clear liquid. Add salt after half the cooking time passed. Once the meat tenders, remove it from the soup with carrot and rinse the liquid. Rinsed soup leave to boil, stir in noodles. Finished dish garnish with chopped parsley.

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