The classic Hungarian beef soup consists of a clear broth, often with a big piece of beef and vegetables; common additions are pasta (e.g., noodles, although almost any form can be used). In Hungary beef soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a comfort food.
The beef flavor of the soup is most potent when the beef is simmered in water with salt and later with only a few vegetables, such as onion, carrots, and celery. Variations on the flavor are gained by adding root vegetables such as parsnip, potato, and celery root, herbs such as parsley, other vegetables such as whole garlic cloves or tomatoes and black pepper. The soup should be brought slowly to a boil and then simmered in a covered pot on a very low flame for one to three hours, adding water if necessary. A clearer broth is achieved by skimming the film of congealed fat off the top of the soup as it is cooking, first bringing the meat to boil from a pot of cold water and discarding the water before continuing, or straining it through a strainer or cheesecloth. Then, the beef can be stored in the refrigerator until ready for use in the soup. In substitution of a real piece of beef, a low sodium beef stock can be used instead.
Ingredients: meat for four persons such as: cross-cut beef shank bones, with marrow bones, cut into 3-inch pieces
10 cups water
3 tablespoons beef-flavor instant bouillon
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 dried bay leaves
1 teaspoon of sweet Hungarian paprika powder
4 cups vegetable juice
3 cups cubed potatoes (3 medium)
2 cups frozen small whole onions (from 16-oz bag)
4 medium carrots, sliced (2 cups)
3 medium stalks celery, sliced (1 1/2 cups)
cabbage, kohlrabi, parsley, turnip (in Hungary we call the turnip white carrot)
1 In 8-quart stockpot, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
2 Stir in bouillon, salt, pepper, bay leaves, paprika powder. Return to boiling. Reduce heat; cover and simmer 2 hours longer or until meat is tender. Add the peeled and finelly chopped vegetables to soup in the last half an hour.
3 Remove bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
4 Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.
5 Cook cochleate Hungarian noodles in boiling water to al dente.
Place vegetables and meat on separate plates and “cochleate noodles” as well and the feast could begin!!!