Broedlaewend (Romanian Beef Soup) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A Romanian Beef Soup adapted from The Balkan Cookbook by Inge Kramarz. Ingredients:
2 lbs beef (cut into thin strips) |
2 large onions (chopped) |
3 tablespoons olive oil |
6 cups beef stock |
6 large potatoes (cubed) |
salt and pepper (to taste) |
3 medium bay leaves |
6 tablespoons flour |
2 tablespoons vinegar |
2 tablespoons cream (optional) |
1 tablespoon parsley (chopped) |
Directions:
1. Saute onion in oil for 10 minutes.
2. Add meat and saute for 5 minutes.
3. Add broth and simmer for 1 hour.
4. Add potatoes, salt, pepper and bay leaves. Simmer for 20 minutes.
5. Remove Bay Leaves
6. Remove 1/2 cup broth from the soup and slowly stir in the flour, add the flour mixture to the soup.
7. Simmer for 3 minutes.
8. Add vinegar, cream and parsley.
9. Stir, remove from heat and serve.
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