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Beef Broth - Czech Soup Classic

Beef broth is the foundation of Czech soup tradition and an integral part of Sunday lunches. It is prepared from beef on the bone (most commonly shoulder or brisket) with carrots, celery, parsley, onion, and spices. The key to a clear broth is slow cooking at a gentle simmer and careful skimming of foam. The broth is served with thin noodles, liver dumplings, or celestine noodles (strips of pancakes).

Beef Broth - Czech Soup Classic
  • A quality beef broth requires at least 3 hours of slow cooking at a gentle simmer.
  • The foam forming on the surface must be skimmed with a spoon to keep the broth clear and transparent.
  • Beef broth is considered a healing remedy for colds and flu in Czech tradition.
  • Celestine noodles (pancake strips) are a typically Czech addition to broth.
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Recipes with beef broth

Venison Goulash in Red Wine

Venison Goulash in Red Wine

Pot3h0
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