Name: Goveđa juha
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 1 kg beef shank or short ribs, bone-in; 1 marrow bone (optional, for extra richness); 3 liters cold water; 2 carrots, peeled; 1 parsley root, peeled; 1/4 small celeriac, peeled; 1 onion, unpeeled, halved; 1 leek, white part only; 1 bay leaf; 6 black peppercorns; 2 tsp salt, or to taste; 150 g thin soup noodles (fidelini) or vermicelli; chopped parsley, for serving

Ingredients

1 kg beef shank or short ribs, bone-in

1 marrow bone (optional, for extra richness)

3 liters cold water

2 carrots, peeled

1 parsley root, peeled

1/4 small celeriac, peeled

1 onion, unpeeled, halved

1 leek, white part only

1 bay leaf

6 black peppercorns

2 tsp salt, or to taste

150 g thin soup noodles (fidelini) or vermicelli

chopped parsley, for serving

Method

Put the beef and bone in a large pot with the cold water. Bring to a boil over medium heat, uncovered.

As it comes to a boil, a grey foam will rise. Skim it off patiently over 10–15 minutes until the liquid runs clear — this is what keeps the broth from turning cloudy.

Char the cut side of the onion halves directly on a dry pan or under the broiler until dark brown in spots. This deepens the broth's color without any roux.

Add the onion, carrots, parsley root, celeriac, leek, bay leaf and peppercorns to the pot. Lower the heat so the surface barely trembles.

Simmer uncovered, skimming occasionally, for 2½–3 hours, until the meat is fork-tender and falls easily from the bone.

Strain the broth through a fine sieve into a clean pot. Discard the bone and onion; slice the carrots for serving if you like, and set the meat aside for a second course.

Season the broth with salt to taste. Bring back to a gentle boil and cook the noodles directly in it until just tender.

Ladle into bowls and scatter with chopped parsley.

This is the broth that opens a Sunday lunch, usually followed by the boiled beef itself with horseradish or a spoonful of mustard. The whole dish depends on patience at two points: skimming the foam at the very start, and keeping the simmer so gentle that the surface barely moves — a hard boil clouds the broth and toughens the meat. Charring the onion is an old trick for color and a faint sweetness, without resorting to a roux or bouillon cube. Leftover broth freezes well and makes a fine base for risotto or a quick rice soup.