After several attempts to make homemade beef soup with a rustic kafana taste, I had already given up because I never achieved that specific taste I wanted. For those who don't know, I am a huuuge fan of morning beef soup with everything that goes with it such as warm bread, garlic dip and hot peppers, and even rakija sometimes. In Bitola, it is our tradition to start the day with meat soup, and I try to follow my tradition for at least 2-3 times a month. I also often buy beef soup for home and serve it for lunch. I just love it.

So, now I have a recipe that comes directly from the kitchen of a famous restaurant in Bitola and just as it was unselfishly shared with me, I will share it with you. From this amount you will get 5-6 servings.


  • 600 g of pure beef 
  • 1 smaller piece of parsnip
  • 1 piece of celery
  • 2 large carrots
  • 1 small onion
  • water about 3 liters
  • 1 tablespoon Vegeta or vegetable seasoning (and a little more)
  • black pepper
  • bay leaf
  • 2 tablespoons flour
  • 100 ml of oil
  • soup noodles (optional)


  1. First, cut the meat into several pieces and put it to boil in a larger pot.
  2. Once the water begins to boil and foam starts to come out, pour out that water, wash the meat and pour clean water to cover the meat and the veggies you're gonna add. About 1,5 liters.
  3. Add the parsnips, celery, one carrot and the onion to the pot. Let them cook quietly together with the meat for 1 hour, then take out the vegetables, and leave the meat to boil covered for another 2 hours at low temperature.
  4. Once the vegetables have cooled, cut them into very small cubes and discard the onions. Onion is not added to the soup.
  5. Once the meat is cooked, remove it from the liquid and set aside to cool slightly. When it cools, tear it into small pieces and return it to the water together with the chopped vegetables. Let it continue to boil. Add more warm water if needed.
  6. Add vegeta or other vegetable seasoning, a little black pepper and add 1 bay leaf. Stir.
  7. Then grate 1 carrot aside. This is where the magic happens. Fry the grated carrot in about 100 ml of oil. It will start to change color and the oil will start to turn orange. Fry for about 5 minutes, stirring constantly. When that change is reached, add 2 tablespoons of flour and fry together with the carrot. Add more oil if needed. Fry together for about a minute or two and pour this mixture into the soup and mix well. Leave to boil for a few more minutes. The broth will start to thicken. If necessary, add more warm water.  If it's too liquid, add soup noodles.
  8. Check if the soup is salty enough, add a little more vegeta if needed.
  9. Allow to cool slightly and the soup is ready to serve.
  10. Be sure to serve with garlic dip, hot peppers and warm bread.
  11. Cheers.