Broedlaewend (Romanian Beef Soup)

"A Romanian Beef Soup adapted from The Balkan Cookbook by Inge Kramarz."
 
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photo by AB_Fan photo by AB_Fan
photo by AB_Fan
photo by AB_Fan photo by AB_Fan
Ready In:
1hr 45mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Saute onion in oil for 10 minutes.
  • Add meat and saute for 5 minutes.
  • Add broth and simmer for 1 hour.
  • Add potatoes, salt, pepper and bay leaves. Simmer for 20 minutes.
  • Remove Bay Leaves
  • Remove 1/2 cup broth from the soup and slowly stir in the flour, add the flour mixture to the soup.
  • Simmer for 3 minutes.
  • Add vinegar, cream and parsley.
  • Stir, remove from heat and serve.

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Reviews

  1. This was magnificant, i followed recipe exactly. Didn't state what type of vinegar was used, so i used red wine. I really liked how the flour portian made a sort of 'gnocci' texture in there. Definately want to make sure you break that mixture up so you don't just get one big chunk. Thanks for a great recipe, can't wait to make it again.
     
  2. This a fantastic, tasty, hearty soup. I threw in some sliced baby bella mushrooms because I had some I had to use up, and this only made the soup heartier and tastier! Paired with a light salad and some crusty bread, this makes for a satisfying meal. Five stars! Thanks for posting. Made for ZWT4.
     
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