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collection by ICAF Europe

Marhahúsleves (Beef Soup)

This should be eaten on the second or third day of Christmas

900 g shin beef or stewing steak
500 g beef bones
4 carrots
a bunch of fresh parsley plus some parsley stalks
1 small head of celery
1 small kohlrabi
1 Savoy cabbage
1 onion
1 clove of garlic
1 small tomato
a little fresh ginger
a little nutmeg
salt and pepper to taste
vermicelli (very long thin noodles)

Wash the meat and cut it up into 2 cm cubes. Place these with the bones into a large saucepan and cover with water. Bring slowly to the boil, skim off the scum and continue simmering slowly. After an hour, add the vegetables, salt and spices. Cook until the meat and vegetables are tender. Meanwhile boil the vermicelli in salted water. Sieve the liquid of the meat and vegetables through a fine sieve to make a clear soup. Add the boiled vermicelli and the parsley.

For a more substantial soup, add the meat cubes and some of the vegetables, or if these are too large then chop them into small pieces or process in an electric mixer.