Traditional
Sunday lunch of every Slovenian starts with a plate full of beef soup also
known as goveja juha (go·wɛ·ya you·ha) in Slovenian. It’s what represents home for us. The comfort and
warmth of a family meal when everyone comes to the table to enjoy food and each
other’s company.
Beef with
vegetables is cooked for several hours or until the meat is cooked on low heat,
gently simmering all morning. Soup is then strained and the liquid is used to
cook noodles in. Homemade noodles are best. Use the thinnest you can find and
no more than 2 inches long. Cut carrots into small circles or half circles and
add them to the noodle soup. Cooked beef is sliced but not served with soup.
Usually, it is eaten after the soup, with some potatoes and green salad.
Ingredients
2.2 pounds
beef
3 carrots
½ onion
1 bunch
parsley
1 small
cabbage leaf
1 bunch
celery leaves
5 bay
leaves
½ cup dried
vegetable mix (parsnips, carrots, celery, leek, lovage, parsley)
1 teaspoon
pepper
2 tablespoons
salt
1 bunch
chives
Directions
Put beef in
a big pot and top it with water. Clean vegetables, peel carrots and put them in
the pot with beef and water. Add spices. Bring the mixture to a boil and then
lower the temperature to the lowest level and let simmer for at least an hour
until the meat is cooked.
Use a fork
and stick it into the meat to test if it is cooked.
Strain the
soup into a medium sized pot. Save carrots and meat.
Cook
noodles in the golden strained soup as per instructions, about 5-10 minutes,
depends on the noodles you have. Traditionally, very thin and short noodles are
most commonly used. Usually, half a handful of dry noodles per person is
enough.
Cut cooked
carrots into circles and add them to the soup.
Sprinkle
some chopped chives on top and serve hot.
Cut beef in
slices but save it for later when you make potatoes and serve them with green
salad.
Clear soup
does not have to be served with noodles. You can make semolina dumplings, croutons,
or some prefer just a slice of home baked bread.
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