Eastern European Beef Broth Soup

Ingredients

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

Method

1. Begin by heating 2 tablespoons of oil in a large pot over medium heat. Once the oil shimmers, add 1 onion, peeled and quartered, and 2 carrots, peeled and cut into large chunks. Stir occasionally, allowing the vegetables to soften and release their aromas without browning. You should notice a sweet and savory fragrance filling the kitchen.
2. Introduce the 600 g beef shank to the pot, nestling it among the softened vegetables. Pour in 1.8 liters of beef broth, ensuring the meat is fully submerged. Increase the heat to bring the broth to a gentle boil, then immediately reduce to a low simmer. Skim off any foam that rises to the surface, which helps keep the broth clear.
3. Cover the pot partially with a lid, allowing steam to escape, and let the soup simmer gently. The beef should become tender, and the broth should develop a rich, deep flavor. This process typically takes time, so patience is key. The meat is ready when it easily pulls apart with a fork and the broth has a deep, savory aroma.
4. Once the beef is tender, taste the broth and adjust the seasoning with fine sea salt and black pepper to your preference. Remember, Eastern European cooking often relies on the cook's intuition for seasoning, so taste frequently and adjust as needed.
5. To finish, you may drizzle a thread of oil over the soup before serving, if desired. This adds a touch of richness and sheen to the broth. Serve the soup hot, ideally with a side of crusty bread, and enjoy the warmth and comfort it brings to the table.