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Traditional Slovak Beef & Egg Noodle Soup

Ingredients: Small chuck roast, beef short ribs, or ox tails Salt Pepper Onion Carrots Celery Garlic 1 large can of whole tomatoes – (San Marzano whole tomatoes are the best) Paprika Basil Thyme Oil (vegetable or olive) Instructions: You will notice right off that there are no amounts. That is because I was never told exactly how to do this. It really depends on how much you want to make. I usually make a large stock pot full. Here goes the process: Always wash the bones and meat off that you are using for the soup. Pat the meat and bones dry. Salt and pepper the meat on both sides. Put about 2 tablespoons of oil in the bottom of your stock pot and brown the meat (roast, ribs, or ox tails) on both sides. Fill the pot 1/2 way with water and start it on med-high until it is boiling then reduce to med or low until it is boiling gently. Meanwhile, peel a large onion, score it crosswise on one end. (it is best to leave the little root end intact so the onion stays together). Put onion in the pot. I use baby carrots. Wash 2 cups of baby carrots (baby carrots are best) and add to the pot. Chop 2 cups of celery (including leaves) and add to pot. Peel and dice 3-4 cloves of garlic and add to stock. Boil until carrots are tender. Crush tomatoes and add to stock. If you are using fresh herbs, add them during the last 30 minutes of cooking. You can use either, but fresh herbs are much better. fresh. Add dried herbs to cook at least 1 hour: 1 teaspoon of basil, I teaspoon of paprika, 1/2 teaspoon of thyme. This is best served over kluski egg noodles. Note: Beef Stock soup served over egg noodles can be made anytime of the year. This is a family recipe from my grandmother who made her egg noodles homemade and dried them from the heat of her coal stove – a simple, wholesome Slovak soup and as always, a nutritious meal.

Yana from Grandma Semonco, Slovak

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