This is a comforting, rustic Greek meat soup made with tender beef and large-cut vegetables that hold their shape beautifully. Follow these steps for a rich broth and perfectly cooked ingredients.

Ingredients (Serves 4–6)

  • 700–900 g (1.5–2 lbs) beef (shank, chuck, or stew beef; bone-in if possible)
  • 1 large onion, chopped
  • 2 small zucchini, chopped
  • 5 lb (about 220 g) celeriac, peeled and diced
  • 2 carrots, sliced
  • 2 potatoes, diced
  • Half a leek, sliced
  • Salt & pepper, to taste
  • 4–5 cups (1–1.2 L) water or light beef broth
  • 2–3 tbsp olive oil
  • Juice of 1 m
  • Fresh parsley, chopped (optional, for serving)

Method:

    1. Start the broth:
      Place the beef pieces in a large pot and cover them completely with cold water. Slowly bring the pot to a boil. As the water heats, foam will rise to the surface—skim it off with a spoon to keep the broth clear and clean-tasting.
    2. Season the first stage:
      Once the foam is mostly removed, lightly season the water with salt and pepper. Lower the heat so the soup simmers gently. Let the meat cook for 60–90 minutes, or until it becomes soft and tender. You should be able to insert a fork into it with little resistance.
    3. Strain the broth:
      When the meat is fully tender, carefully remove it from the pot and set it aside on a plate.
      Place a fine strainer over a large bowl and strain the broth to remove any impurities, small bone fragments, or foam residue.
      Pour the clear broth back into the pot—this gives you a beautifully clean base for the vegetables.
    4. Prepare and add the vegetables:
      While the meat was cooking, you should have prepared the vegetables:Onion: cut into 4 large pieces
      Celeriac: diced
      Carrots, potatoes, zucchini, leek: cut into large, rustic chunks
    5. Add all the chopped vegetables into the pot with the strained broth.
      At this stage, also add the olive oil and adjust the salt (since the broth is now clean, taste it and season it properly).
    6. Cook the vegetables:
      Bring the pot back to a gentle simmer and let the vegetables cook for 25–30 minutes, until they are tender but still holding their shape.
    7. Add the meat back in:
      10 minutes before the vegetables finish cooking      , return the tender beef pieces to the pot.
      This warms the meat through without overcooking it or making it fall apart.
    8. Finish the soup:
      When all the vegetables are soft, taste and correct the seasoning with more salt and pepper if needed.
      Finally, squeeze in the juice of one lemon, which brightens the flavor and gives the soup its Greek character.
    9. Serve:
      Ladle the soup into bowls, ensuring everyone gets a good piece of meat and a mix of vegetables. Serve hot, optionally with fresh parsley and crusty bread.