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ROMANIAN BEEF SOUP
The thing about Romanian soups is that most of them are sour, which
is definitely not a bad thing as far as I’m concerned, but if you
were not born somewhere in Eastern Europe, you might have a hard
time getting used to them. Actually chicken soup is not sour but is
pretty much the same everywhere anyway, hence “taste like chicken”
thing. Anyway, if you live in another country and you miss
your mom’s cooking, I got the right recipe for you. It is definitely
my favorite and if you can go past the fact that you have to boil
the beef to death then you are in for a real treat… don’t forget the
sour cream and the spicy peppers.
1 onion finely chopped
2 carrots finely chopped
1 cup cauliflower florets (optional)
1 small zucchini, chopped (optional)
3 tbsp olive oil
1 lb lean beef cut in cubes
1/4 cup long grain rice (optional)
1 egg beaten (optional)
3 tbsp tomato paste
juice of one lemon
salt and pepper to taste
1. Start boiling the
beef for 2 to 3 hours, until tender.
2. In a sauce pan heat the olive oil and add the carrots,
onion and celery and sauté until tender. Do not burn.
3. After the meat has been properly boiled, add the onion,
cauliflower, and carrot mixture to the beef and broth.
4. Add the tomato paste, juice from one lemon, salt and
pepper to taste, add the rice and let simmer for another 30
5. 5 minutes before it's done, add zucchini.
6. After 30 minutes, add the egg to the soup, it should end
up looking like pasta in your soup.
7. Take off heat and add chopped parsley.
8. Serve hot with sour cream. It's delicious on a cold