Ingredients2 lbs (900 g) beef shank or beef short ribs, bone-in2 medium onions, peeled4 garlic cloves, peeled2 carrots, peeled and chopped2 parsley roots or parsnips, chopped2 potatoes, peeled and halved2 bay leaves1 teaspoon whole black peppercorns1 teaspoon salt, or to taste2.5 liters (10 cups) waterFresh parsley, for garnishOptional: 1 small piece of celery root👩🍳 InstructionsStep 1: Prepare the BeefRinse the beef and place it in a large soup pot. Add the water and bring it to a gentle boil. Skim off any foam that rises to the surface.Step 2: Add the AromaticsAdd the peeled onions, garlic cloves, bay leaves, black peppercorns, and salt. Reduce the heat to low and let the soup simmer gently.Step 3: Simmer SlowlyCover partially and simmer for approximately 2–3 hours, or until the beef becomes tender. Avoid boiling vigorously to keep the broth clear and flavorful.Step 4: Add the VegetablesAdd the carrots, parsley roots, potatoes, and optional celery root. Continue simmering for another 30–45 minutes, until the vegetables are tender.Step 5: Check the SeasoningTaste the broth and adjust the salt if necessary. Remove the bay leaves and skim off any excess fat from the surface.Step 6: ServeServe the beef and vegetables in bowls with plenty of hot broth. Garnish with freshly chopped parsley.🍽️ Serving SuggestionsServe with fresh Hungarian bread.Add cooked egg noodles or small soup pasta.Serve as a traditional first course before a main dish.⭐ Tips for the Best Hungarian Beef SoupChoose bone-in beef: It adds depth and richness to the broth.Cook slowly: Gentle simmering helps produce a flavorful, tender soup.Keep the broth clear: Avoid stirring too much or allowing the soup to boil rapidly.Use fresh vegetables: They enhance the natural flavor of the beef.Preparation Time: 20 minutesCooking Time: 3–3.5 hoursTotal Time: Approximately 4 hoursServings: 6Cuisine: HungarianCourse: Soup / Main Course