Eastern European Beef Broth Soup 2

Ingredients

• 600 gbeef shank — cubed
• 1onion
• 2carrots
• 1.8 Lbeef broth
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. Begin by preparing your vegetables. Peel and roughly chop 1 onion and 2 carrots. The onion should be diced into medium pieces, while the carrots should be sliced into rounds about 1 cm thick. This size allows them to soften evenly and release their flavors into the broth.
2. In a large pot, heat 2 tbsp of oil over medium heat. Once the oil is shimmering, add the chopped onion and carrots. Stir occasionally, allowing them to cook until the onion becomes translucent and the carrots start to soften, about 5-7 minutes. This step builds a fragrant base, ensuring the vegetables release their natural sweetness without browning.
3. Add the 600 g of beef shank to the pot. Allow it to sear on all sides until it develops a light brown crust. This browning process enhances the depth of flavor in the soup, creating a rich base for the broth.
4. Pour in 1.8 L of beef broth, ensuring the beef and vegetables are fully submerged. Increase the heat to high until the broth begins to boil, then reduce to a gentle simmer. Cover the pot with a lid, leaving a small gap for steam to escape. This allows the flavors to meld while the beef becomes tender.
5. Simmer the soup for approximately 1.5 to 2 hours, checking occasionally. The beef is ready when it is tender and easily pulls apart with a fork. The carrots should be soft but still hold their shape, contributing to the soup's texture.
6. Once the beef is tender, taste the soup and season with fine sea salt and black pepper to your liking. This final seasoning step is crucial to balance the flavors, as the salt enhances the natural taste of the beef and vegetables.
7. Before serving, skim off any excess fat that may have risen to the surface. This step ensures a clean-tasting broth. Serve the soup hot, garnished with a thread of oil if desired, to add a touch of richness.