Quirky Foodster

Soups

Goveđa Juha s Rezancima

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Ingredients

  • - 800 g (1.8 lb) beef shin or short rib, bone-in
  • - 2 carrots, peeled and halved
  • - 1 parsnip, peeled
  • - 1 onion, halved (skin on)
  • - 1 celery stalk
  • - 2 litres (8.5 cups) water
  • - 1 tsp black peppercorns
  • - 1 bay leaf
  • - Salt, to taste
  • - 150 g (5.3 oz) fine egg noodles (homemade or dried)
  • - Fresh parsley, chopped, to garnish

Method

  1. Place the beef, bone, and halved onion (cut side down, unpeeled) in a dry hot pot for a few minutes to char slightly for colour.
  2. Add water, carrots, parsnip, celery, peppercorns and bay leaf.
  3. Bring to a boil, skim off any foam, then reduce to a gentle simmer for 2.5-3 hours.
  4. Season with salt in the final 30 minutes.
  5. Strain the broth through a fine sieve, discarding the vegetables and bones (or reserve the meat for serving).
  6. Cook the noodles separately in boiling water until tender, drain.
  7. Divide the noodles among bowls, ladle over the hot broth, and garnish with parsley.

Introduction: This clear beef broth with homemade egg noodles is the classic opener to a Croatian Sunday lunch, especially
in continental regions like Zagorje and Slavonia.

Cultural Background: This clear beef broth with homemade egg noodles is the classic opener to a Croatian Sunday lunch, especially
in continental regions like Zagorje and Slavonia. Simmered for hours with root vegetables, the clean broth is a
comfort staple served in nearly every Croatian household.

Tips: Charring the onion halves gives the broth a deeper golden colour. Skim the broth regularly for the clearest
result.

Variations: A version with small semolina dumplings (griz knedle) instead of noodles is equally traditional.

Storage: Refrigerate broth (without noodles) for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat broth gently on the stovetop; cook noodles fresh each time to avoid sogginess.

Nutrition: Per serving (approx.): 210 kcal, 18 g protein, 6 g fat, 20 g carbohydrate.

FAQs

Q: Can chicken be used instead of beef?
A: Yes, though the beef version is the more traditional Sunday-lunch choice in Croatian homes.

Q: Why char the onion?
A: It deepens the broth's colour and adds a subtle roasted sweetness.