This soup fixes moods. Pretty much always. Start simple: bones, water, vegetables, patience. Let it breathe on low heat, no big bubbles. Slide in homemade noodles — not perfect, never are — and you’ve got a bowl that tastes like someone looking after you.
This isn’t fast food; it’s patient food. A bare simmer, no rushing, just enough heat to coax flavor out of marrow bones and shank. The noodles take a minute too—knead, roll thin, slice, try not to eat them straight from the board—but they soak up the broth like they were meant to be together. I’d say it’s the kind of soup that fixes cold hands, grumpy days, and pretty much any mood.
Little tip: start with cold water and bring it up gently; it pulls more flavor from the bones. Skim early, salt late. And if you want that extra-clear finish, crack an onion and char it lightly in a dry pan before it goes in—tiny move, big glow in the broth.
Broth
Homemade noodles
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200
g
all-purpose flour
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2
pcs
eggs
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the broth
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Start the simmer
Place beef shank, bones, and water in a large pot. Bring to a boil, then reduce heat and skim off any foam.
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Add vegetables and spices
Add carrots, parsnip, celery root, onion, garlic, bay leaves, and peppercorns. Simmer gently for about 3 hours.
Make the noodles
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Prepare the dough
Mix flour and eggs into a stiff dough. Knead for 5 minutes, wrap in plastic, and let rest for 20 minutes.
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Cut the noodles
Roll the dough thin and cut into narrow strips. Dust with flour to prevent sticking.
Finish and serve
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Strain the broth
Remove meat and vegetables, strain broth through a fine sieve. Return broth to pot.
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Cook the noodles
Add noodles to the boiling broth and cook until tender, about 3–4 minutes. Serve hot with pieces of beef on the side.
Note: You can make the broth a day ahead; it tastes even better the next day as flavors deepen.
Updated: August 30, 2025