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In Croatian households, no Sunday lunch begins without a steaming bowl of Goveđa 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 rezanci rest beneath the surface, tender and yielding. The aroma—beefy, vegetal, faintly peppery—announces what follows: a proper Croatian lunch of roasted meat, potatoes, and seasonal sides.
Goveđa 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—related to Hungarian húsleves, Austrian Rindssuppe, and German Rindfleischsuppe—yet Croatian versions carry their own character. Root vegetables like parsley root (peršin) and celery root (celer) 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.
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.
This recipe adheres closely to traditional methods while offering tested adjustments for modern kitchens. The ingredient list emphasizes accessible cuts—beef chuck and bone-in shank—that deliver both meaty substance and collagen-rich body. The vegetables follow the classic Croatian supeno povrće (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.
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 rezanci from 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.
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.
Dietarily, Goveđa 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—a restorative quality Croatian grandmothers have long recognized.
8
servings30
minutes160
minutes340
kcalGoveđa 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.
500 g (1.1 lb) beef marrow bones — Request these from a butcher; marrow adds richness and body to the broth.
500 g (1.1 lb) beef shank, bone-in — The bone and connective tissue release gelatin, giving the soup a silky texture when cooled and reheated.
500 g (1.1 lb) beef chuck, in one piece — A well-marbled cut; the meat will be served alongside the soup or shredded into it.
3.5 liters (about 15 cups) cold water — Start with cold water to draw out proteins slowly and achieve a clearer broth.
2 medium carrots, peeled and left whole — Choose firm, bright-orange carrots.
1 medium celery root (celeriac), about 300 g (10.5 oz), peeled and quartered — Adds earthy sweetness; parsnip may substitute if unavailable.
2 parsley roots, peeled and left whole — A distinctive ingredient in Croatian cooking; if unavailable, add extra celery root and a small bunch of fresh parsley stems.
1 medium yellow onion, halved, skin on — The papery skin lends a deeper golden color to the broth.
1 medium leek, dark green top removed, halved lengthwise and rinsed — Adds mild allium sweetness without sharpness.
4 garlic cloves, lightly crushed — No need to peel; the skins will be strained out.
8 black peppercorns — Whole peppercorns give subtle warmth without bitterness.
2 bay leaves — Dried bay leaves work well; fresh bay is slightly more floral.
1 tablespoon fine sea salt, plus more to taste — Adjust at the end; flavors concentrate as broth reduces.
200 g (7 oz) thin egg noodles (rezanci or fideo-style noodles) — Store-bought is acceptable; for homemade, see below.
3 tablespoons fresh flat-leaf parsley, finely chopped — Stir in just before serving for color and freshness.
200 g (1⅔ cups) all-purpose flour
2 large eggs
½ teaspoon fine sea salt
1–2 tablespoons cold water, as needed
Rinse the beef bones and shank under cold running water to remove any bone fragments or residue. Pat dry with paper towels.
Place bones, shank, and beef chuck in a large stockpot (at least 8-liter / 8.5-quart capacity). Add the cold water. The meat should be submerged by at least 5 cm (2 inches).
Set the pot over medium-high heat and bring slowly to a simmer. This gradual heating, taking about 20–25 minutes, helps proteins coagulate gently and rise to the surface.
Skim the grayish foam that forms on the surface with a large spoon or fine-mesh skimmer. Continue skimming for the first 10–15 minutes of simmering, until the broth runs relatively clear. Diligent skimming produces a cleaner, less cloudy soup.
Add the carrots, celery root, parsley roots, onion halves, leek, garlic, peppercorns, and bay leaves to the pot once skimming is complete.
Reduce the heat to low, maintaining a gentle simmer. Small bubbles should rise lazily to the surface; a rolling boil will emulsify fat into the broth and cause cloudiness.
Simmer, partially covered, for 2 to 2½ hours. The chuck should be fork-tender but not falling apart; the shank meat should pull easily from the bone.
Remove the beef chuck and shank from the pot after about 1½ to 2 hours, 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 30–45 minutes to extract maximum flavor.
Remove and discard the bones, vegetables, peppercorns, and bay leaves using a slotted spoon or spider strainer. The vegetables have given all their flavor; they will be soft and bland.
Strain the broth through a fine-mesh sieve lined with cheesecloth (or a double layer of paper towels) into a clean pot. This step removes any remaining sediment and produces a crystal-clear soup.
Taste the broth and adjust seasoning with salt. Start with an additional ½ teaspoon and add more as needed. The soup should taste balanced and savory, not aggressively salty.
If using store-bought noodles: Bring the strained broth to a gentle boil. Add the noodles and cook according to package directions, typically 4–6 minutes, until tender. Reduce heat once noodles are added to prevent a vigorous boil.
If making homemade rezanci: Combine 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 3–4 minutes until tender.
Slice or shred the reserved beef chuck and shank meat into bite-sized pieces. Divide among serving bowls or present on a separate platter for guests to add as desired.
Ladle the hot broth and noodles into deep bowls. Top each serving with sliced beef and a generous pinch of fresh parsley.
Serve immediately while the broth is steaming hot and the noodles are at their best texture.
Values are approximate and based on standard reference data. Actual nutrition may vary depending on specific ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 22 g |
| Protein | 28 g |
| Fat | 15 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sodium | 720 mg |
| Cholesterol | 85 mg |
Key Allergens: Wheat/Gluten (from noodles), Eggs (from noodles)
Nutrition calculated including standard egg noodles and a moderate portion of beef per serving. Omitting noodles reduces carbohydrates to approximately 5 g and eliminates gluten and egg allergens from the soup itself.
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