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Beef soup with noodles 



  • 200 g flour,
  • 2 large eggs,
  • 1-2 tablespoons of cold water,
  • 1 kg beef meet with bones,
  • parsley, thyme, marjoram celery, onion, leek.



Sift the flour onto the work surface and make a hole in the middle. Pour scrambled eggs into the hole. Mix the eggs and the flour using a fork. When the mixture can no longer be processed with a fork, add water and start kneading with your hands.Knead the ingredients into a smooth and soft dough, shape it into a loaf and let it rest for a while.

We flour the work surface and the loaf a little bit before we roll it out to make it as thin as possible. Let the rolled-out dough dry on a linen cloth for about an hour. It can also be turned over to dry on both sides.

Cut the dough into four parts, place them on each other, then roll them into a roll, then cut the roll into small noodles with a sharp knife. Separate them with our fingers so that they do not stick together and let them rest for a while to dry.

Home-made noodles are then boiled in beef soup or in salted water. If we do not use all of them at once, spread them out on a clean cloth, let them rest overnight to dry well, then store them in an airtight bag or a container.

Beef meet and bones are washed and wiped. All vegetables peel and cut into quarters. From a few sprigs of parsley, thyme, marjoram and celery make an herbal bouquet. In a large pot pour 2,5 liters of cold water, add the meat and boil as quickly as possible. When the soup boils, reduce the temperature so much that the liquid barely noticeably bubbles. Cook the soup on low heat for 90 minutes. Add all the vegetables and cook the soup for another hour. It can be served with sliced meat and vegetables cooked in the soup.