👨‍🍳 Instructions

1. 1

   Wash the beef shank and bones. Place them in a large pot and cover with cold water (about 5 cm above). Add the halved onion (unpeeled for color), garlic cloves, bay leaves, parsley stalks, and peppercorns.

   💡 Tip: Using an unpeeled onion can add a nice golden hue to the broth.
2. 2

   Bring the water to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours. Skim off any foam that rises to the surface during cooking.

3. 3

   Add the peeled and roughly chopped carrots, parsley root, celeriac, and leek to the pot. Continue to simmer for another hour, or until the meat is very tender.

4. 4

   Remove the meat and bones from the pot. Strain the broth through a fine-mesh sieve into a clean pot. You can shred or dice the meat and chopped carrots to serve with the soup if desired.

   💡 Tip: For a very clear broth, strain it twice.
5. 5

   Bring the strained broth back to a simmer. Season with salt to taste. Cook the thin noodles in a separate pot of salted boiling water according to package directions.

   💡 Tip: Do not overcook the noodles, as they will continue to cook slightly in the hot soup.
6. 6

   Ladle the hot soup into bowls. Add a portion of cooked noodles to each bowl. Garnish with fresh chopped parsley and serve immediately.

   💡 Tip: Some variations include adding small semolina dumplings or thinly sliced pancakes (palačinke) instead of noodles.