Baba's Beef Soup

I have been searching for two days for something I was craving, but couldn't put my finger on it. Then today, I made an old family Slovak recipe, Baba's Beef Soup. I didn't know it until I had my first slurp, that this was what I was craving. My Baba (that's Slovak for grandma) fed me her beef soup in her tiny kitchen strapped to a step stool. I was a tiny girl of less than 5, but I still have some fond memories. Her name was Anna Chuska Stefanik. She was born in 1906 in Lorain, OH to parents that immigrated from Slovakia. She passed away 11 days before my 5th birthday in 1983. I am so proud that I can make her soup today thanks to my mom and grandma for saving the recipe in their heads and hearts. I love and miss my Baba to this day. Here is my version of Baba's Beef Soup.

Baba's Beef Soup

14 cups cold water

2 lbs beef shank bones

5 carrots, cut in thirds

5 celery stalks, cut in thirds

1 onion, quartered

2 handfuls of parsley, lightly chopped

2 small bunches or dill, lightly chopped

1/2 tsp hungarian paprika

2 palmfuls sea salt

2 bay leaves

20 turns ground pepper

1 lb kluski (small or fine size) egg noodles

In a large dutch oven, add shanks and water over high heat. Boil shanks 5 minutes, skimming scum. Add the rest of the ingredients except noodles. Cover and reduce heat to low. Simmer 3-5 hours, stirring occasionally. Serve over cooked egg noodles. You can strain the both and refrigerate overnight. The next day, remove fat from the top of the soup. Makes 10-14 servings