1poundbeef meattougher cuts like neck, chuck, brisket, about 450-500 grams
4 ½lbsbeef bones2 kg
1poundcarrots450-500 g
½poundparsley root225-250 g, substitute with parsnips
½celery rootsubstitute with 3 stalks of celery
4clovesgarlic
1buquetparsley leavesoptional though it gives a lot of flavor to the soup
30gsalt
10gpeppercorns
Instructions
To make Hungarian beef soup, first prepare the meat and the bones. Cut the bones into larger cubes, rinse the bones.
Put the meat and the bones into a larger pot. Add as much water as covers the meat. I used 12 cups or 2.7 liters. Add salt.
Over high heat, start heating up the water. Turn it to low right before it starts to boil. Remove the foam with a spoon or a smaller sieve.
Add the peppercorns and continue cooking covered over low heat for 4 hours. Add back the evaporated water, around 4 cups or 1 liter.
Clean and cut the veggies in the meantime. Cut carrots, parsley roots and celery roots into 1 inch or 2-2.5 cm pieces. Peel and cut the onions in half, peel the garlic.
Add all the veggies to the soup and continue cooking covered over low heat. Taste it 10 minutes after you've added the veggies and add more salt or peppercorns if necessary.
Cook with the veggies for another hour. Serve it hot.