Beef soup known in Czech as “hovězí polévka”. Often served with liver dumplings (játrové knedlíčky). Traditionally served at major events such as Weddings, birthdays and other occasions.
4 serves, preparation time 3 hours
- 500 g or more high-quality beef (back of legs, brisket, meat from the neck or shoulder, oxtail, or bone marrow)
- 1 onion half in cross
- 1/4 celery
- 2 medium carrots
- 2 parsley
- 1/2 leek
- spices: a few peppercorns and allspice, bay leaf, a sprig of parsley, thyme, clove of garlic, a pinch of salt and pepper to taste
Rinse beef, tenderize it and cut into large pieces. Put into a pot with about 2 liters of cold water and bring to a boil. Add spices and vegetables (you can pre-fry it), cover the pot. All leave at least two and a half hours to cook gently boiling. We monitor the broth during cooking to keep it clean and collect the emerging foam. Drain the broth. It can be served alone or with sliced boiled meat and vegetables, or with liver dumplings.