Clear beef shank soup with snails!

Clear beef shank soup with small pasta is a dish that evokes pleasant childhood memories, often associated with family Sunday meals. This traditional recipe offers a harmonious combination of flavors and textures, and each spoonful is an explosion of tastes that warms your soul. Additionally, it is a simple and accessible recipe, perfect for any cooking enthusiast looking to bring a touch of comfort to their meals.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 4-6

Ingredients:
- 500 g beef shank
- 4 carrots
- 1 onion
- 1 bell pepper (preferably red or yellow for color)
- 1 parsley root
- 1 small piece of celery
- 200 g small pasta (for soup)
- Salt, to taste
- Pepper, to taste

Preparation of clear beef shank soup with small pasta:

1. Preparing the meat: Start by washing the beef shank well under cold running water. Then, cut it into equal-sized pieces (about 5-7 cm). This will help with even cooking.

2. Boiling the shank: Place the pieces of meat in a large pot, add cold water and a teaspoon of salt. Bringing it to a boil will take a few minutes, and during this time, don’t forget to remove the foam that forms on the surface. This is essential for achieving a clear and transparent soup.

3. Adding the vegetables: After about 30 minutes of boiling, add the cleaned vegetables to the pot: sliced carrots, whole onion (you can prick it with a knife to add flavor), diced bell pepper, parsley root, and diced celery. Let everything boil together for another 20 minutes.

4. Straining the soup: Once the meat and vegetables have boiled, strain the soup into another container, keeping only the liquid. This step is crucial, as it will give you a clear and pleasant soup.

5. Boiling the small pasta: Put the strained liquid back on the heat and add the small pasta. Let them boil for about 5 minutes, until al dente. Make sure to follow the instructions on the pasta package, as cooking times may vary.

6. Serving: When serving, add a few pieces of boiled meat and vegetables to the plate, then pour the hot soup over them. This is a perfect recipe to be customized: if you prefer, you can omit the boiled vegetables and serve them separately to satisfy all tastes.

Practical tips:
- Choosing the meat: Beef shank is ideal for soups as it is a fattier meat that becomes tender and juicy after cooking. You can also try other types of meat, such as beef brisket, but the final result will be different.
- The vegetables: Use fresh, seasonal vegetables for a more intense flavor. You can also add other vegetables, such as zucchini or potatoes, depending on your preferences.
- The small pasta: Make sure the small pasta is of good quality and well-cooked. You can experiment with other types of pasta, such as fusilli or penne, but the cooking time will need to be adjusted.

Calories and nutritional benefits:
This soup is a healthy option, averaging about 150-200 calories per serving, depending on the amount of meat and vegetables used. It is an excellent source of protein, vitamins, and minerals, contributing to a balanced diet.

Frequently asked questions:
- Can I use chicken instead of beef? Yes, but the cooking time will be shorter, so make sure not to overcook the chicken to avoid it becoming dry.
- How can I enhance the flavor of the soup? You can add some spices, such as bay leaves or peppercorns, during the boiling of the meat.
- What can I do with the leftovers? The soup can be stored in the refrigerator for 2-3 days or frozen for later consumption.

Possible variations:
For a spicier version, you can add a few slices of hot pepper during the boiling. You can also turn the soup into a vegetarian recipe by replacing the meat with mushrooms, which will provide a rich flavor.

Clear beef shank soup with small pasta is perfect for chilly days or family meals. So don’t hesitate to prepare it and enjoy every delicious spoonful! Enjoy your meal!

 Ingredients: 500 g beef shank, 4 carrots, 1 onion, 1 bell pepper, 1 parsley root, 1 small piece of celery, 200 g small pasta (for soups), salt, pepper

 Tags:  beef stew vegetables snails soup