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A Cooking Adventure with Thom

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Servings: 6

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.


2 celery stalks chopped
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
parsley chopped
salt and pepper to taste

Cooking Method

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 minutes.
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 winter night.

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