Beef Soup with Vegetables

Wash the beef and cut it into larger pieces if necessary. Peel the red onion and garlic; leave the onion whole and crush the garlic. In a large pot, sear the beef on all sides over medium heat with a little oil until nicely browned. This helps to lock in the flavors.

Add the whole red onion, crushed garlic, whole black peppercorns, and bay leaves to the seared beef. Pour in enough cold water to generously cover the meat (about 3.5 liters). Bring to a boil, then reduce the heat to low and carefully skim off any foam that forms on the surface. Season with salt to taste.

Cover the pot and simmer the soup over low heat for at least 2-3 hours, or until the beef is almost completely tender. This long cooking time is essential for developing the flavors and making the meat fall-apart tender.

Meanwhile, peel and clean the carrots, parsnips, celery root, and potatoes. Cut them into larger, uniform pieces. Add the vegetables to the soup and cook for another 1-1.5 hours, or until both the vegetables and the meat are completely tender. Taste and adjust seasoning with salt if needed.

Remove the whole red onion and bay leaves from the soup. Serve hot, sprinkled with freshly chopped parsley. You can also offer thin egg noodles or 'csipetke' (small pinched pasta) if desired.