When mom was growing up, beef soup was on the menu every Sunday (although
sometimes, Oma threw a chicken in the pot instead.) The soup always contained Oma’s homemade noodles, and French bread
was always on the table. After the soup was made, the beef shank was taken out, cut up into squares, and then served on the
side with a “soose” - or sauce. There were three kinds: tomato, dill or horseradish. Oma also liked to put marrow
bones in the soup for flavor, and then mom and her siblings would fight over who got to take the marrow out of the bone and
spread it on their piece of French bread. Peace usually came when Oma divided it up, giving each kid a thimble-size piece
of the tender delicacy.
3 lbs. beef shank (with bones, if possible)
5 quarts cold water
3 tsp. salt
pinch of Saffron (optional)
6 whole carrots, cleaned
3 ribs celery, cut in half
3 parsley root, peeled and cut in half, and parsley greens
2 parsnips, peeled and cut in half (optional)
3 medium onions, washed but unpeeled (peeling helps color soup and adds
to taste)
3 potatoes, peeled and halved
Thin egg noodles
Wash and put meat in large pot. Cover with water. Bring to boil and skim
foam off top. Add salt, pepper and simmer for one hour. Add all vegetables except for potatoes. Cover and simmer for another
hour. Add potatoes. Simmer another hour (total of three hours cooking time.)
Strain soup broth. Add noodles to broth and cook about 15 minutes. Arrange
vegetables on serving platter. Each person should put what vegetables they want in a bowl, and top with broth and noodles.
Serve the meat as a second course, topping it with a sauce, or “soose.“ Serve with crusty bread.
