Bohemian Beef Noodle Soup #EattheWorld

 This delicious soup is filling enough to be a main course, served with some crusty bread or dinner rolls.

We are traveling to the Czech Republic as we Eat the World this month......

I was excited about this month's challenge, hosted by Camilla of Culinary Cam.  My maternal grandmother was Bohemian.  She emigrated to the USA through Ellis Island when she was 16 years old. She loved this country and rarely spoke of the country she left behind, but her culture did show up in the meals she prepared and in the accent that lasted throughout the 72 years that she lived in the USA.

Let's take a look at what dishes the others are serving up from the Czech Republic......

• A Day in the Life on the Farm: Bohemian Beef Noodle Soup 
• Amy's Cooking Adventures: Česnečka (Czech Garlic & Potato Soup) 
• Sneha's Recipe: Czech Lívance -Eggless Yeasted Pancakes 
• Palatable Pastime: Summery Czech Cucumber Salad
• Culinary Cam: Zelňačka (Czech Sauerkraut Soup)

Soup was a staple in my house as I was growing up.  There were 8 of us, and soup stretches a little protein a long way.  The noodles help fill up a hungry husband and 6 growing kids.  Now that I'm an adult, I find soup to be a pure comfort meal.  

Yield: 4 servings

Author: Wendy Klik

Bohemian Beef Noodle Soup

 This delicious soup is filling enough to be a main course, served with some crusty bread or dinner rolls.

Prep time: 20 MinCook time: 5 HourTotal time: 5 H & 20 M

Ingredients

• 2 meaty beef soup bones
• 1 onion, peeled and halved
• 2 bay leaves
• 5 allspice berries
• 10 peppercorn
• 3 carrots, scraped and sliced
• 2 parsnips, scraped and sliced
• 1 leek, white and light green section, halved, rinsed, and sliced
• 3 cloves garlic, smashed
• salt and pepper, to taste
• 8 cups cold water
• 1/2 lb egg noodles

Instructions

1. Place the beef bones, garlic, and onion into a large stock pot, and cover with 8 cups of cold water. Cook over high heat, just until it is about to boil. Reduce the heat to a simmer, and skim off the foam that has formed on the surface.
2. Add the bay leaves, peppercorn, allspice, and 2 large pinches of salt to the soup. Cover halfway with a lid and cook for 3-4 hrs.
3. Remove the beef bones to a cutting board. Remove and discard the onion and garlic. Strain the broth through a fine sieve lined with cheesecloth into a clean soup pot.
4. Chop the meat off the bones and put it into the soup pot along with the carrots, parsnips, and leek.
5. Simmer for half an hour until the vegetables are tender. Taste and season with additional salt and pepper, as needed.
6. Increase heat, add the noodles to the soup, and cook for another 15 minutes until the noodles are tender.
7. Divide between 4 bowls and serve.

Notes

Adapted from a recipe found at Cook Like Czechs

Nutrition Facts

Calories

324

Fat (grams)

3 g

Sat. Fat (grams)

1 g

Carbs (grams)

66 g

Fiber (grams)

8 g

Net carbs

58 g

Sugar (grams)

9 g

Protein (grams)

10 g

Sodium (milligrams)

129 mg

Cholesterol (grams)

48 mg

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Property of A Day in the Life on the Farm