Broedlaewend
(Beef Soup) Recipe

Origin: Romania Period: Traditional

Ingredients

900g beef, cut into thin strips
2 large onions, chopped
3 tbsp olive oil
1.5l beef stock
6 large potatoes, cubed
salt and freshly-ground black pepper, to taste
2 medium bay leaves
6 tbsp plain flour
2 tbsp vinegar
2 tbsp cream
1 tbsp fresh parsley, chopped

Broedlaewend
(Beef Soup) Preparation:

Method:

Heat the oil in a pan and use to fry the onions for about 8 minutes, or until soft. Add the meat and fry, stirring frequently, for about 5 minutes more, or until well browned. Now add the sock, bring to a simmer and cook for 1 hour before adding the potatoes and bay leaves. Season with salt and black pepper then return to a simmer and cook for 20 minutes more. Remove about 150ml of the stock from the soup and slowly whisk into the flour until smooth.

Now return the flour mixture back to the soup, stirring briskly to combine. Return to a simmer and cook for 3 minutes before taking off the heat and stirring-in the vinegar, cream and parsley. Ladle into soup bowls and serve.

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