Goveđa juha s griz knedlema je tradicionalna bosanska juha pripremljena od junećeg mesa, povrća (mrkve, peršin, korabice, kelj, luk, poriluk) i začina, kuhana u tri litre vode oko dva sata uz dodatak Vegete i soli, uz opcionalnu kost s mozgom za bogatiji okus, a poslužuje se s domaćim rezancima ili griz knedlama.
Beef soup with semolina dumplings is a traditional Bosnian soup. Beef, root vegetables and a marrow bone simmer for two hours with Vegeta and salt. Serve it with homemade noodles or semolina dumplings.
Sastojci
- 0,5 kg junećih prsa ili koljenice (može i drugo mišićno meso s malo masnoće)
- 1 kost s mozgom (po želji, za puniji okus)
- 0,5 kg mrkve
- 1 korijen peršina sa zelenim dijelom
- ½ ili 1 korabica (ovisno o veličini)
- Komadić lista zelja ili kelja
- 1 žuti luk
- 10 zrna papra
- 3 l vode
- 2 male žlice Vegete
- 2 male žlice soli
- 1 list poriluka
- Griz knedle (recept na stranici X)
- 0.5 kg beef brisket or shank (or any muscle meat with some fat)
- 1 marrow bone (optional, for richer flavor)
- 0.5 kg carrots
- 1 parsley root with greens attached
- ½ to 1 kohlrabi (depending on size)
- A small piece of cabbage or kale leaf
- 1 yellow onion
- 10 whole black peppercorns
- 3 liters water
- 2 small teaspoons Vegeta
- 2 small teaspoons salt
- 1 piece of leek
Priprema
- Uzmi 0,5 kilograma mesa — najbolje juneća prsa ili koljenicu ili bilo koje drugo mišićno meso s malo masnoće. Po želji dodaj jednu kost s mozgom, jer ona daje juhi puniji i bogatiji okus.
- Meso najprije dobro operi hladnom vodom i stavi u lonac. Ulij toliko hladne vode da pokrije meso i pusti da zakipi. Kad voda zakipi, ocijedi sve, baci prvu vodu i isperi i lonac i meso. Zatim vrati meso u lonac i ponovno ulij hladnu vodu — uvijek se kuha od hladnog!
- Dodaj povrće: 0,5 kilograma mrkve, 1 korijen peršina sa zelenim, pola korabice, komadić lista zelja ili kelja i list poriluka.
- Za bolji miris prereži 1 žuti luk i kratko preprži polovice na ploči ili tavi, samo da lagano potamni, pa ga ubaci u juhu. Dodaj i 10 zrna papra, 2 male žlice Vegete i 2 male žlice soli.
- Ulij ukupno 3 litre vode i sve kuhaj lagano oko 2 sata, dok meso ne omekša i juha ne postane bistra i mirisna. Po potrebi skini višak masnoće s površine.
- Dodaj griz knedle.
- Juha se poslužuje s domaćim rezancima, ili griz knedlema i / ili kuhanim povrćem iz juhe.
- Take 0.5 kilograms of beef — brisket, shank, or any muscle meat with a bit of fat. If possible, add one marrow bone to make the broth richer.
- Wash the meat well with cold water and place it in a pot. Add enough cold water to cover the meat and bring it to a boil. Once it starts boiling, discard the water, rinse the pot and meat, then fill again with fresh cold water — always start from cold, that’s the secret to a clear broth.
- Add the vegetables: 0.5 kilograms of carrots, 1 parsley root with greens, ½ to 1 kohlrabi, a small piece of cabbage or kale, and 1 piece of leek.
- For aroma, toast 1 yellow onion lightly on a stovetop or pan until golden, then add it to the soup. Add 10 whole peppercorns, 2 small teaspoons of Vegeta, and 2 small teaspoons of salt.
- Pour in 3 liters of water and simmer gently for about 2 hours, until the meat is tender and the broth is clear and fragrant. If needed, skim off any excess fat from the surface.
- Serve the soup with homemade noodles or the cooked vegetables from the pot.
