cooking: 2 hours
- 2 pounds beef with marrow (shank beef)
- 3-4 carrots
- 2 parsley roots
- 1 parsnip root
- 1 celery root
- 3-4 medium sized potatoes
- 1 large onion
- Wash and peel all the vegetables and cut them in halves.
- Bring to boil 8 cups water and add the beef. Simmer for 2 hours, foaming frequently.
- When the meat is tender add the vegetables, foaming again. It is possible that some water must be added from time to time, to maintain the initial level of water.
- When everything is tender, remove the meat and the vegetables. These can be served as a second course with horseradish, or a homemade sauce.
- The marrow is served as a delicacy, spread on a piece of bread and seasoned with a bit of salt and black pepper.
- The soup is traditionally served with semolina dumplings or noodles.
- 1 egg
- 4 tablespoons semolina flour
- 1 tablespoon oil
- a pinch of salt
- Mix well the oil with the semolina flour, the egg and salt until the mixture becomes a thick cream.
- Using a teaspoon form dumplings and put them in the simmering soup.
- Try for the right consistency by simmering the first dumpling. If it disintegrates, add a little bit more semolina flour.
- Add all the dumplings in the soup and simmer them until they surface (2-3 minutes).
- It is recommended to take away the dumplings from the soup and put them in a different bowl, as if they are left in the soup for a longer period of time, they will absorb the soup.
- When serving the soup, add the semolina dumplings.