{"id":71113,"date":"2025-12-19T16:54:10","date_gmt":"2025-12-19T16:54:10","guid":{"rendered":"https:\/\/travelshelper.com\/?p=71113"},"modified":"2026-02-28T02:05:41","modified_gmt":"2026-02-28T02:05:41","slug":"kroatisk-notkottsoppa","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/sv\/world-of-food\/croatia-national-food\/croatian-beef-soup\/","title":{"rendered":"Traditionell kroatisk n\u00f6tk\u00f6ttsoppa med tunna nudlar"},"content":{"rendered":"\t\t
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In Croatian households, no Sunday lunch begins without a steaming bowl of Gove\u0111a Juha. This clear, amber-hued beef soup appears on tables from Slavonia’s agricultural plains to the Dalmatian coast, marking the start of the main weekly meal with a ritual as fixed as church bells ringing at noon. The soup arrives first, ladled into deep ceramic bowls, its surface glinting with small circles of golden fat and flecked with fresh parsley. Thin egg noodles called\u00a0rezanci<\/em>\u00a0rest beneath the surface, tender and yielding. The aroma\u2014beefy, vegetal, faintly peppery\u2014announces what follows: a proper Croatian lunch of roasted meat, potatoes, and seasonal sides.<\/p>

Gove\u0111a Juha translates simply as “beef soup,” but its plainness of name belies its central place in Croatian culinary identity. Grandmothers prepare this soup; mothers prepare it; increasingly, younger home cooks are reclaiming its slow-simmered tradition from faster modern conveniences. The dish belongs to the broader Central European tradition of beef broth\u2014related to Hungarian\u00a0h\u00fasleves<\/em>, Austrian\u00a0Rindssuppe<\/em>, and German\u00a0Rindfleischsuppe<\/em>\u2014yet Croatian versions carry their own character. Root vegetables like parsley root (per\u0161in<\/em>) and celery root (celer<\/em>) give the broth a distinctive earthy sweetness. The cooking technique prioritizes clarity and depth: long simmering at a gentle bubble, careful skimming of impurities, and restraint with seasoning so the pure flavor of beef and aromatics remains at the foreground.<\/p>

The soup’s role extends beyond nourishment. It signals hospitality, family gathering, and the slower rhythm of weekend cooking. When Croatian cooks speak of “making a pot of juha,” they refer to a commitment of several hours, a willingness to stand at the stove and tend the broth. This is not weeknight cooking; this is cooking that honors time. The payoff is significant: a broth of genuine body and flavor, far removed from anything available in a carton or cube.<\/p>

This recipe adheres closely to traditional methods while offering tested adjustments for modern kitchens. The ingredient list emphasizes accessible cuts\u2014beef chuck and bone-in shank\u2014that deliver both meaty substance and collagen-rich body. The vegetables follow the classic Croatian\u00a0supeno povr\u0107e<\/em>\u00a0(soup vegetables) combination: carrots, celery root, parsley root, onion, leek, and garlic. These are simmered whole or in large pieces, then discarded after they have given their flavor to the broth. Fresh parsley, stirred in at the end or scattered over each bowl, adds brightness.<\/p>

For the noodles, two paths are offered. Home cooks short on time may turn to store-bought thin egg noodles, widely available in any supermarket. Those seeking authenticity can prepare homemade\u00a0rezanci<\/em>\u00a0from a simple dough of flour, eggs, and a pinch of salt. Hand-rolled and sliced thin, these noodles cook directly in the broth during the final minutes, absorbing its flavor and lending a tender, slightly chewy texture no commercial product matches.<\/p>

Make-ahead potential is strong. The broth improves overnight as flavors meld; fat solidifies on the surface and lifts off cleanly, leaving a leaner, cleaner soup. The noodles, whether homemade or purchased, should be cooked fresh just before serving to prevent sogginess. Leftovers reheat well for several days, making a large batch practical for busy weeks.<\/p>

Dietarily, Gove\u0111a Juha is naturally gluten-free when served without noodles or paired with rice or gluten-free pasta. The soup is dairy-free and low in carbohydrates when noodles are omitted. It suits those seeking a protein-rich, warming meal during colder months or anyone recovering from illness\u2014a restorative quality Croatian grandmothers have long recognized.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Gove\u0111a Juha (Croatian Beef Soup) \u2013 Traditional Recipe<\/h2>Recipe by Travel S Helper<\/span>Course: Soup <\/mark><\/span>Cuisine: \tCroatian<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

8<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

160<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

340<\/p>kcal<\/span><\/div><\/div><\/div>

Gove\u0111a Juha is a slow-simmered Croatian beef soup built on a foundation of beef bones, shank, and chuck, combined with aromatic root vegetables and finished with thin egg noodles. The broth requires nearly three hours of gentle cooking but minimal active effort; most of that time is spent simmering unattended. The result is a clear, deeply flavored soup suited to Sunday lunch, holiday gatherings, or any occasion calling for comfort and warmth. The recipe serves eight generously and keeps well for up to four days refrigerated. A batch can be portioned and frozen for several weeks, with noodles added fresh upon reheating.<\/p>

Ingredients<\/h3>
  • For the Broth<\/strong><\/li>
  • <\/span>

    500 g (1.1 lb) beef marrow bones<\/strong>\u00a0\u2014 Request these from a butcher; marrow adds richness and body to the broth.<\/p><\/span><\/div><\/li>

  • <\/span>

    500 g (1.1 lb) beef shank, bone-in<\/strong>\u00a0\u2014 The bone and connective tissue release gelatin, giving the soup a silky texture when cooled and reheated.<\/p><\/span><\/div><\/li>

  • <\/span>

    500 g (1.1 lb) beef chuck, in one piece<\/strong>\u00a0\u2014 A well-marbled cut; the meat will be served alongside the soup or shredded into it.<\/p><\/span><\/div><\/li>

  • <\/span>

    3.5 liters (about 15 cups) cold water<\/strong>\u00a0\u2014 Start with cold water to draw out proteins slowly and achieve a clearer broth.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 medium carrots, peeled and left whole<\/strong>\u00a0\u2014 Choose firm, bright-orange carrots.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 medium celery root (celeriac), about 300 g (10.5 oz), peeled and quartered<\/strong>\u00a0\u2014 Adds earthy sweetness; parsnip may substitute if unavailable.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 parsley roots, peeled and left whole<\/strong>\u00a0\u2014 A distinctive ingredient in Croatian cooking; if unavailable, add extra celery root and a small bunch of fresh parsley stems.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 medium yellow onion, halved, skin on<\/strong>\u00a0\u2014 The papery skin lends a deeper golden color to the broth.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 medium leek, dark green top removed, halved lengthwise and rinsed<\/strong>\u00a0\u2014 Adds mild allium sweetness without sharpness.<\/p><\/span><\/div><\/li>

  • <\/span>

    4 garlic cloves, lightly crushed<\/strong>\u00a0\u2014 No need to peel; the skins will be strained out.<\/p><\/span><\/div><\/li>

  • <\/span>

    8 black peppercorns<\/strong>\u00a0\u2014 Whole peppercorns give subtle warmth without bitterness.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 bay leaves<\/strong>\u00a0\u2014 Dried bay leaves work well; fresh bay is slightly more floral.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 tablespoon fine sea salt, plus more to taste<\/strong>\u00a0\u2014 Adjust at the end; flavors concentrate as broth reduces.<\/p><\/span><\/div><\/li>

  • For Serving<\/strong><\/li>
  • <\/span>

    200 g (7 oz) thin egg noodles (rezanci<\/em>\u00a0or fideo-style noodles)<\/strong>\u00a0\u2014 Store-bought is acceptable; for homemade, see below.<\/p><\/span><\/div><\/li>

  • <\/span>

    3 tablespoons fresh flat-leaf parsley, finely chopped<\/strong>\u00a0\u2014 Stir in just before serving for color and freshness.<\/p><\/span><\/div><\/li>

  • For Homemade Thin Noodles (Rezanci) \u2014 Optional<\/strong><\/li>
  • <\/span>

    200 g (1\u2154 cups) all-purpose flour<\/strong><\/p><\/span><\/div><\/li>

  • <\/span>

    2 large eggs<\/strong><\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bd teaspoon fine sea salt<\/strong><\/p><\/span><\/div><\/li>

  • <\/span>

    1\u20132 tablespoons cold water, as needed<\/strong><\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Meat and Bones<\/strong><\/li>

    • Rinse the beef bones and shank under cold running water<\/strong>\u00a0to remove any bone fragments or residue. Pat dry with paper towels.<\/p><\/li>

    • Place bones, shank, and beef chuck in a large stockpot (at least 8-liter \/ 8.5-quart capacity).<\/strong>\u00a0Add the cold water. The meat should be submerged by at least 5 cm (2 inches).<\/p><\/li>

    • Set the pot over medium-high heat and bring slowly to a simmer.<\/strong>\u00a0This gradual heating, taking about 20\u201325 minutes, helps proteins coagulate gently and rise to the surface.<\/p><\/li>

    • Skim the grayish foam that forms on the surface<\/strong>\u00a0with a large spoon or fine-mesh skimmer. Continue skimming for the first 10\u201315 minutes of simmering, until the broth runs relatively clear. Diligent skimming produces a cleaner, less cloudy soup.<\/p><\/li>

    • Build the Broth<\/strong><\/li>

    • Add the carrots, celery root, parsley roots, onion halves, leek, garlic, peppercorns, and bay leaves<\/strong>\u00a0to the pot once skimming is complete.<\/p><\/li>

    • Reduce the heat to low, maintaining a gentle simmer.<\/strong>\u00a0Small bubbles should rise lazily to the surface; a rolling boil will emulsify fat into the broth and cause cloudiness.<\/p><\/li>

    • Simmer, partially covered, for 2 to 2\u00bd hours.<\/strong>\u00a0The chuck should be fork-tender but not falling apart; the shank meat should pull easily from the bone.<\/p><\/li>

    • Remove the beef chuck and shank from the pot after about 1\u00bd to 2 hours<\/strong>, once the meat is tender. Set aside on a cutting board, covered loosely with foil, to rest. Continue simmering the broth with the bones and vegetables for an additional 30\u201345 minutes to extract maximum flavor.<\/p><\/li>

    • Strain and Season<\/strong><\/li>

    • Remove and discard the bones, vegetables, peppercorns, and bay leaves<\/strong>\u00a0using a slotted spoon or spider strainer. The vegetables have given all their flavor; they will be soft and bland.<\/p><\/li>

    • Strain the broth through a fine-mesh sieve lined with cheesecloth (or a double layer of paper towels) into a clean pot.<\/strong>\u00a0This step removes any remaining sediment and produces a crystal-clear soup.<\/p><\/li>

    • Taste the broth and adjust seasoning with salt.<\/strong>\u00a0Start with an additional \u00bd teaspoon and add more as needed. The soup should taste balanced and savory, not aggressively salty.<\/p><\/li>

    • Prepare the Noodles<\/strong><\/li>

    • If using store-bought noodles:<\/strong>\u00a0Bring the strained broth to a gentle boil. Add the noodles and cook according to package directions, typically 4\u20136 minutes, until tender. Reduce heat once noodles are added to prevent a vigorous boil.<\/p><\/li>

    • If making homemade\u00a0rezanci<\/em>:<\/strong>\u00a0Combine flour and salt in a bowl. Create a well in the center, crack in the eggs, and mix with a fork until a shaggy dough forms. Add cold water, one tablespoon at a time, until the dough comes together. Knead on a lightly floured surface for 5 minutes until smooth. Roll very thin (about 1 mm), let rest 10 minutes, then roll loosely and slice into thin strips (about 3 mm wide). Shake out the noodles and drop directly into simmering broth. Cook for 3\u20134 minutes until tender.<\/p><\/li>

    • Serve<\/strong><\/li>

    • Slice or shred the reserved beef chuck and shank meat<\/strong>\u00a0into bite-sized pieces. Divide among serving bowls or present on a separate platter for guests to add as desired.<\/p><\/li>

    • Ladle the hot broth and noodles into deep bowls.<\/strong>\u00a0Top each serving with sliced beef and a generous pinch of fresh parsley.<\/p><\/li>

    • Serve immediately<\/strong>\u00a0while the broth is steaming hot and the noodles are at their best texture.<\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>
      • Serving Suggestions & Pairings<\/strong>
        \nGove\u0111a Juha traditionally opens a multi-course Sunday lunch. After the soup, Croatian tables typically feature roasted pork or beef, boiled potatoes dressed with butter and parsley, and a cabbage salad dressed with vinegar and a pinch of sugar. For a simpler meal, the soup itself can serve as a main course; increase the proportion of meat in each bowl and offer crusty bread on the side.\n\nGarnish options: A sprinkle of chopped fresh dill complements the parsley. A few drops of good-quality olive oil add richness. Some cooks place a halved soft-boiled egg in each bowl for added protein.\n\nBread pairings: Crusty white bread or traditional Croatian kruh (a dense, slightly chewy loaf) works well for dipping. Toasted bread rubbed with garlic offers a richer option.\n\nWine pairing: A light, crisp white wine such as Gra\u0161evina from Slavonia or a young, unoaked Chardonnay balances the soup's richness without overwhelming its delicate flavors. For a non-alcoholic option, sparkling mineral water with a squeeze of lemon cleanses the palate between courses.<\/li>
      • Storage & Reheating<\/strong>
        \nRefrigerator: Store the broth (without noodles) in an airtight container for up to 4 days. Store the cooked meat separately, covered, for the same duration. Noodles become soggy when stored in broth; if leftovers include noodles, plan to consume within 1\u20132 days.\n\nFreezer: The broth freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers, leaving 2 cm (\u00be inch) headspace for expansion. Thaw overnight in the refrigerator before reheating. The cooked meat may be frozen alongside the broth or separately.\n\nReheating: Warm the broth gently in a saucepan over medium-low heat. Avoid rapid boiling, which can cause the broth to become slightly cloudy. Add freshly cooked noodles and reheated meat just before serving. Microwave reheating is possible but may result in uneven temperature; stovetop is preferred for best results.\n\nFlavor changes: The broth often tastes richer on the second day as flavors continue to meld. Fat that solidifies on the refrigerated surface can be removed for a leaner soup or stirred back in for added body.<\/li>
      • Variations & Substitutions<\/strong>
        \n1. Chicken Variation (Koko\u0161ja Juha):\nReplace beef with a whole chicken (about 1.5 kg \/ 3.3 lb), cut into pieces, and reduce simmering time to 1\u00bd hours. The resulting broth is lighter and golden, with tender poached chicken meat. This version is often served during illness or to young children.\n\n2. Quick Weeknight Version:\nSubstitute beef chuck with 500 g (1.1 lb) beef stew meat, cut small, and use 2 liters (8 cups) of high-quality store-bought beef stock diluted with 1 liter (4 cups) water. Simmer for 45 minutes to 1 hour. The flavor will be less complex but still satisfying.\n\n3. Gluten-Free Serving:\nOmit noodles entirely and serve the soup with a scoop of cooked white rice, small boiled potatoes cut in half, or gluten-free pasta cooked separately and added to each bowl.\n\n4. Richer, Cold-Weather Version:\nAdd 2\u20133 tablespoons of tomato paste during the final 30 minutes of simmering for a slightly deeper color and subtle acidity. Include a small dried chili pepper for gentle warmth. This variation appears in some inland Croatian households during winter months.<\/li>
      • Chef\u2019s Tips<\/strong>
        \nStart with cold water: Placing meat and bones in cold water and heating gradually produces a clearer broth than adding meat to already-boiling water. The slow temperature rise allows proteins to coagulate and rise as scum, making them easier to skim.\n\nDo not salt heavily at the start: The broth reduces during simmering, concentrating its flavors. Salting too early risks an overly salty result. Add most salt in the final 15 minutes, tasting as the dish nears completion.\n\nRest the meat before slicing: Allowing the beef to rest for 10 minutes after removal from the broth lets the fibers relax and reabsorb some moisture. Slicing immediately results in drier, less tender meat.<\/li>
      • Equipment Needed<\/strong>
        \nLarge stockpot, 8\u201310 liters (8.5\u201310.5 quarts): A heavy-bottomed pot distributes heat evenly and reduces the risk of scorching. Stainless steel or enameled cast iron works well.\nFine-mesh skimmer or slotted spoon: For removing foam and scum during the initial simmering phase.\nFine-mesh sieve: For straining the finished broth.\nCheesecloth or clean kitchen towel: Lining the sieve produces an exceptionally clear broth.\nLarge cutting board and sharp knife: For slicing the cooked meat and chopping vegetables.\nLadle: For serving.\nRolling pin (if making homemade noodles): A long, thin pin allows for even, thin dough.\nMixing bowl (if making homemade noodles): For combining dough ingredients.<\/li><\/ul><\/div>