Kespe

Rinse the beef on the bone, place it in a pot, cover with 3 L cold water and bring to a boil. Skim off the foam, add 0.5 tsp salt and simmer over low heat for 1.5–2 hours, until the meat is tender.

For the noodles, combine wheat flour, eggs, 0.5 tsp salt and 80 ml water. Knead a firm, non-sticky dough, cover and let rest for 30 minutes.

Remove the beef from the broth, let it cool slightly and cut into pieces. Strain the broth, return it to the pot, add the bay leaf and bring to a gentle simmer.

Divide the dough into 3 parts, roll each out thinly to 1 mm, roll up into a log and cut into noodles about 5 mm wide. Unfold the strips and let them dry for 5–10 minutes.

Cut the onion into half-rings and grate the carrot. Heat the vegetable oil, sauté the onion until translucent, add the carrot and cook for 3–4 minutes until soft.

Add the homemade noodles to the boiling broth and cook for about 5–6 minutes, until they float to the top and turn tender. Stir in the sautéed onion and carrot, warm through for 1 more minute and turn off the heat.

Cover the kespe with a lid and let it sit for 5 minutes. Divide the beef among deep bowls, ladle over the soup and serve hot.