🤖 Created with AI assistance and editorially reviewed · About our AI transparency
Classic Beef Broth Soup
Beef shank simmered slowly with soup vegetables makes a clear, robust broth. With diced vegetables, soup noodles, chives and the meat returned to the bowl, it becomes a full meal..
Cook time
170 min
Servings
6
Ingredients
10
Nutrition
per serving255 kcal
Calories
22 g
Protein
8 g
Fat
24 g
Carbs
Instructions
- 1
Put the beef shank in a large pot, cover with about two litres of cold water and bring slowly to a simmer, skimming off any foam that rises.
- 2
Add the halved unpeeled onion, bay leaves, peppercorns and salt and let the broth simmer gently uncovered over low heat.
- 3
Cut the carrots, leek and celeriac into small dice, add them in the last twenty minutes and cook until tender.
- 4
Lift out the meat, remove bone and sinew, pull it into bite-sized pieces and strain the broth through a sieve.
- 5
Cook the soup noodles in the broth, return the meat and vegetables and serve the soup scattered with plenty of chives.
