Beef soup

Beef soup: a classic, comforting recipe that reminds us of family Sunday dinners. This recipe is not just a simple soup; it is a true cooking ritual, a way to gather loved ones around the table and savor a portion of goodness. In the following, I will guide you step by step through the preparation of this delicious soup, providing you with some useful tips for achieving a perfect result.

Preparation time: 15 minutes
Cooking time: 3 hours
Total time: 3 hours and 15 minutes
Number of servings: 6

Necessary ingredients:
- 1 1/2 kg beef shank (choose a piece with plenty of meat and little fat for an intense flavor)
- 1 medium onion (for extra flavor, leave the skin on, it will color the soup)
- 1 large carrot (its freshness will add sweetness)
- 1 parsley root (or 1 bunch of fresh parsley for a vibrant taste)
- 2 1/2 liters of cold water (quality water enhances the flavor of the soup)
- Salt (add after 30 minutes of boiling to intensify the flavors)

Step 1: Preparing the ingredients
Start by washing all the vegetables thoroughly. Cut the onion in half, and the carrot and parsley into large pieces. These vegetables will not only flavor the soup but also contribute to a pleasant visual appearance.

Step 2: Boiling the meat
Place the shank in a large pot, add the cold water, and put it on low heat. It is essential to start with cold water, as this helps to gradually extract the flavors from the meat. When the water begins to boil, you will notice foam forming on the surface. Use a slotted spoon to remove this foam, which contains impurities and fats. This step will help achieve a clear and fragrant soup.

Step 3: Adding the vegetables
After removing the foam, add the onion, carrot, and parsley to the pot. These vegetables will add a fresh taste and vibrant color to the soup. Now let the soup simmer on low heat for about 3 hours. It is important to keep the heat low to allow for a slow boil, which lets the flavors develop fully.

Step 4: Seasoning
After 30 minutes of boiling, add salt to taste. Be careful, adding salt too early can make the meat tougher, so it’s best to wait for this moment. Taste the soup periodically to adjust the seasoning.

Step 5: Serving
Once the meat is cooked, remove the shank from the pot and let it rest on a warm plate. The soup can be served plain or with various garnishes. Semolina dumplings, noodles, or torn pieces of bread are excellent options that pair perfectly with the rich taste of the soup. The cooked shank is served alongside boiled potatoes and garlic sauce, or with a tasty tomato or vinegar-based sauce, which will add a pleasant contrast.

Useful tips:
- How to achieve a clear soup: Removing the foam is essential, but also straining the soup through a fine sieve at the end will help obtain a perfect soup.
- Variations: You can add other vegetables, such as celery or bell peppers, for an extra flavor boost. You can also use spices like pepper or bay leaves, but in moderation, so as not to overpower the taste of the meat.
- Storing the soup: The soup can be kept in the refrigerator for 3-4 days. It can also be frozen to be enjoyed later – just make sure to freeze it without vegetables to avoid unpleasant texture upon thawing.

Nutritional benefits:
This soup is rich in protein due to the beef, which contributes to muscle development and maintaining healthy skin. Additionally, the vegetables add essential vitamins and fiber, aiding digestion. Moreover, warm soup is comforting and ideal for chilly days, having a positive effect on well-being.

Frequently asked questions:
- Can I use chicken instead of beef? Yes, but the cooking time will be shorter. Chicken will require about 1-1.5 hours.
- What can I do with leftover meat? You can use the leftover meat to make delicious sandwiches or salads.

This beef soup is not just a simple recipe but an opportunity to gather your family and friends around the table. With each bite, you will feel the warmth and love hidden behind this traditional recipe. So, prepare a large pot, gather the ingredients, and let the magic happen! Enjoy your meal!