Goveja Juha z Domačimi Rezanci (Beef Broth with Homemade Noodles)

Name: Goveja Juha z Domačimi Rezanci (Beef Broth with Homemade Noodles)
Yield: 6
Cuisine: Slovenia
Ingredients: Beef shin or brisket, bone-in if possible — 1 kg (2.2 lb); Cold water — 2.5 L (10 cups); Carrots, peeled and halved — 2; Parsnip, peeled — 1; Small celeriac, peeled — 1/4; Onion, halved and charred cut-side down — 1; Leek, cleaned and halved — 1; Bay leaf — 1; Whole black peppercorns — 1 tsp; Salt — 1.5 tsp; Plain flour — 150 g (1 1/4 cups); Egg — 1; Of salt (for noodle dough) — pinch; Chopped fresh parsley, to serve — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Beef shin or brisket, bone-in if possible — 1 kg (2.2 lb)
Cold water — 2.5 L (10 cups)
Carrots, peeled and halved — 2
Parsnip, peeled — 1
Small celeriac, peeled — 1/4
Onion, halved and charred cut-side down — 1
Leek, cleaned and halved — 1
Bay leaf — 1
Whole black peppercorns — 1 tsp
Salt — 1.5 tsp
Plain flour — 150 g (1 1/4 cups)
Egg — 1
Of salt (for noodle dough) — pinch
Chopped fresh parsley, to serve — 2 tbsp

Method

Place the beef in a large stockpot, cover with cold water, and bring slowly to a boil, skimming off any foam that rises.
Add the carrots, parsnip, celeriac, charred onion, leek, bay leaf, peppercorns and salt.
Reduce to a gentle simmer and cook, partially covered, for 2 to 2.5 hours, until the beef is tender.
Meanwhile, make the noodle dough: mix the flour, egg, a pinch of salt and just enough cold water to form a firm dough. Knead briefly, then rest for 15 minutes.
Roll the dough out very thinly, let it dry slightly for 10 minutes, then roll it up loosely and slice into thin ribbons. Unravel and leave to dry while the broth finishes cooking.
Strain the finished broth through a fine sieve into a clean pot, discarding the vegetables or reserving them for another dish. Shred some of the beef back into the broth if desired.
Bring the strained broth back to a gentle boil, add the fresh noodles, and cook for
3–4 minutes until tender.
Ladle into bowls and finish with chopped parsley before serving.

Introduction: Goveja juha is the quintessential Slovenian Sunday soup, simmered slowly with beef, root vegetables and fresh herbs until golden and deeply flavourful.

Cultural Background: Goveja juha is the quintessential Slovenian Sunday soup, simmered slowly with beef, root vegetables and fresh herbs until golden and deeply flavourful. Traditionally served with thin, hand-cut homemade noodles, it opens nearly every festive family meal in Slovenia, from weekend lunches to weddings, and is regarded as a mark of a well-run kitchen.

Tips: Skimming the foam in the first 20 minutes is essential for a clear, golden broth. Charring the onion half in a dry pan before adding it deepens the broth's colour and flavour.

Variations: Add a few strands of saffron or a pinch of turmeric for a more golden colour in festive versions. Store-bought thin egg noodles can replace homemade ones for a quicker version. Vegetarian / Vegan Note An authentic vegetarian version is uncommon, as the dish is defined by its long-simmered beef broth; a mushroom and root vegetable broth offers only a loose approximation.

Storage: Refrigerate broth and noodles separately for up to 3 days; the broth alone freezes well for up to 3 months.

Reheating: Reheat the broth gently on the stovetop; add freshly cooked or reheated noodles just before serving to avoid sogginess. Nutrition (Approx. per Serving) Approx. 290 kcal, 24 g protein, 8 g fat, 28 g carbohydrate per serving.

FAQs:

Q: Why is my broth cloudy?

A: Cloudiness usually comes from boiling too rapidly; keep the broth at a gentle simmer throughout.

Q: Can I make the noodles ahead?

A: Yes, dry them fully and store in an airtight container for up to a week, or freeze for later use.