Moldovan beef soup
- 1 kg beef (brine, pulp, preferably with bone)
- 300 g crushed cauliflower
- 2 carrots
- 1 small celery
- 2 onions
- 1 parsley root
- 200 g beans, peas or peas
- 1 diced bell pepper
- 2 scalded tomatoes and cut into cubes, without skin
- 3 diced potatoes
- Leustean chopped
- Vinegar, lemon or borscht for sour
- Cream for serving
Moldovan beef soup enjoys healthy and natural ingredients, combining them to give a special taste to those who want it. It warms and offers a moment of respite to the one who enjoys, at the same time, the meat being the one that gives consistency and satiety. It is a kind loved by Romanians, in general, which keeps well after it is made, and is reheated in the microwave or on the stove, without spoiling.
The above ingredients are enough for a 5 liter pot of peasant beef soup.
You will boil the beef first, this being the longest step, because it may need up to two hours, on average, of classic preparation, on the stove, in the pot. To facilitate the process you can prepare it for multicooker , if you have one. Put the meat in a pot with two teaspoons of salt and 4 liters of water and put it on medium heat where you let it cook until it becomes soft and you can pass it with a fork.
While the beef is boiling, you will have time to prepare the vegetables. Peel an onion and cut it into small pieces, followed by carrots, celery, parsley and peppers, which you cut into cubes. You do the same thing with potatoes.
Carrots and onions can be hardened before being placed in a pot with beef soup to have a more intense taste and a more beautiful color, the quality being done on low heat by mixing.
In the beef soup, put the diced roots (apart from the potato) and the thyme and let it boil for 20 minutes. The meat removed from the pot is left to cool a little, after which it is cut into cubes and added to the stew with the potatoes. Let it simmer for another 15 minutes, over low heat, until the potatoes are cooked through, and add the other chopped vegetables. When the potatoes are cooked, you will add the diced tomatoes and, possibly, two tablespoons of broth, for a more beautiful color.
If you fry the beef soup with vegetables with borscht, boil it in another pan and add it, letting it boil for a few more minutes, during which time chop the greens and sprinkle it on top.
Turn off the heat and let the veal soup with vegetables cool, then you can pour into plates or bowls with the polish and serve.
There are many who prefer beef soup with sour cream, for extra freshness and sourness, and to give a slightly creamier consistency to the dish. It can be served simply, with slices of homemade bread, bruschettas or hot peppers.
A variation of this classic recipe is Greek beef soup, which uses a mixture of liquid cream, egg yolk and lemon juice to straighten the juice, adding at the end of cooking and mixing well so that the egg does not coagulate. and the cream should not separate.
Another popular option for beef soup or veal soup is the clear one, which uses strained soup with some vegetables, greens or homemade noodles.