Broedlaewend Romanian Beef Soup Recipes

SOLIANKA OR RUSSIAN BEEF SOUP

Steps:

• Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
• Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
• Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

BROEDLAEWEND (ROMANIAN BEEF SOUP)

Steps:

• 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.

RUSSIAN BORSCHT

Steps:

• Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.

CROATIAN BEEF SOUP

Steps:

• Put cold water in a pot (appropriate large pot). If you want better soup put beef in cold water, if you want better beef meat put it in hot water.
• Rind carrots, onion, parsley, celery and put all other ingredients into water. Boil and after it boils reduce heat and cook for 3 to 4 hours.
• Filter the soup.
• If you want, put into strained soup carrots, and add noodles or whatever you like in soup, sprinkle with freshly minced parsley leafs and serve.