Beef Soup I

Romanian Beef Soup Recipe with Carrots, Parsley Root, and Rice

Region / culture: Romania | Preparation time: 15 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Beef Soup I is a classic, hearty dish that has been warming hearts and bellies for generations. This recipe is a testament to the simplicity and richness of traditional cooking, using basic ingredients to create a soup that's both nourishing and comforting. Perfect for cold days or whenever you need a bowl of homemade goodness, this beef soup promises to deliver on flavor and satisfaction.

History

The origins of Beef Soup can be traced back to various cultures around the world, each with their own version of this comforting dish. Historically, making soup was a way to stretch ingredients and provide a nutritious meal for families. Beef soup, in particular, became popular due to its rich flavor and the ability to use tougher cuts of meat, which would become tender and delicious after long hours of simmering.

Ingredients

2 lb / 1 kg beef
3 qt / 3 liter water
2 carrots
1 parsley root
1 celery root
1 green pepper
1 onion and a few yellow peelings from the onion
5 juniper berries (optional)
1 bay leaf (optional)
salt
noodles (or dumplings, rice)

How to prepare

Bring the beef and cold water to a boil. Leave the pot uncovered until the liquid starts foaming. Periodically remove the foam using a slotted spoon until foaming stops.
Add the vegetables, juniper berries, bay leaf, and a pinch of salt. Cover the pot, leaving a small opening, and let it simmer on low heat for 3 hours.
Once ready, strain the soup into another pot. Allow the soup to simmer slowly for maximum flavor. Serve with your desired accompaniment such as noodles, dumplings, rice, etc.

Variations

Feel free to experiment with the types of vegetables or add additional ingredients like potatoes, leeks, or turnips. For a different flavor profile, try incorporating herbs like thyme or rosemary.

Cooking Tips & Tricks

For the best results, consider browning the beef before adding it to the water. This step adds depth to the soup's flavor. Additionally, constantly skimming the foam off the top during the initial boiling will result in a clearer broth. Lastly, feel free to adjust the types of vegetables according to your preference or what's in season.

Serving Suggestions

This soup pairs wonderfully with a side of crusty bread for dipping or a light salad for a more rounded meal. For a heartier option, serve over a bed of cooked rice or with homemade noodles.

Cooking Techniques

Simmering the soup on low heat for several hours is key to developing its rich flavor. If pressed for time, a pressure cooker can be used to reduce the cooking time significantly while still achieving a flavorful result.

Ingredient Substitutions

If beef is not your preferred choice of meat, this recipe can easily be adapted to use chicken, lamb, or even a vegetarian protein source like beans or lentils.

Make Ahead Tips

This soup tastes even better the next day, making it a perfect make-ahead meal. Simply prepare as directed, cool, and store in the refrigerator. Gently reheat when ready to serve.

Presentation Ideas

Serve the soup in a deep bowl, garnished with fresh parsley or dill for a touch of color and freshness. A dollop of sour cream or a sprinkle of grated cheese on top can also add an extra layer of flavor.

Pairing Recommendations

A glass of robust red wine or a light, crisp beer complements the rich flavors of the beef soup beautifully. For a non-alcoholic option, a sparkling water with lemon provides a refreshing contrast.

Storage and Reheating Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat until hot throughout. The soup can also be frozen for up to 3 months.

Nutrition Information

Calories per serving

A serving of Beef Soup I typically contains about 200-300 calories, making it a hearty yet not overly caloric meal option. This makes it suitable for those managing their calorie intake.

Carbohydrates

This beef soup is relatively low in carbohydrates, with the primary source coming from the vegetables used in the recipe. A serving of this soup may contain approximately 10-15 grams of carbohydrates, depending on the specific amounts and types of vegetables included.

Fats

The fat content in this soup will largely depend on the cut of beef used. Leaner cuts will result in a lower fat content, while fattier cuts will contribute more. On average, a serving could contain anywhere from 10 to 20 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

Beef is an excellent source of high-quality protein, making this soup a good option for those looking to increase their protein intake. A single serving can provide approximately 20-30 grams of protein, contributing significantly to daily protein needs.

Vitamins and minerals

This soup is packed with vitamins and minerals, thanks to the variety of vegetables and beef. It's a good source of vitamins A and C from the carrots and green pepper, B vitamins from the beef, and minerals like potassium, iron, and magnesium.

Alergens

The primary allergen concern in this recipe would be if the beef broth or any added ingredients contain gluten or other common allergens. However, as presented, this recipe is free from most common allergens, including nuts, dairy, and eggs.

Summary

Overall, Beef Soup I is a balanced meal with moderate calories, a good amount of protein, and a variety of vitamins and minerals. It's low in carbohydrates and can be adjusted in fat content by the choice of beef cut.

Summary

Beef Soup I is a timeless recipe that combines simplicity with deep, comforting flavors. Whether you're looking to warm up on a chilly day or provide a nourishing meal for your family, this soup is sure to satisfy. With its rich nutritional profile and versatility, it's a recipe that can be adapted and enjoyed in countless ways.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Beef Soup I. It was a cold winter day, and I was visiting my dear friend Mary for our weekly tea time. As we sat at her cozy kitchen table, sipping on steaming cups of Earl Grey, she suddenly pulled out an old, tattered recipe book from her cupboard.

"Have you ever tried making this beef soup before?" Mary asked, her eyes twinkling with anticipation.

I peered over her shoulder at the yellowed pages of the recipe book and felt a surge of curiosity. The ingredients were simple yet hearty - chunks of tender beef, fragrant herbs, and an assortment of colorful vegetables. The instructions were straightforward, but the promise of a rich, flavorful broth left my mouth watering.

Mary had learned this recipe from her own grandmother, who had passed it down through generations. She recounted fond memories of helping her grandmother in the kitchen, stirring the pot of simmering soup and inhaling the savory aroma that filled the house.

As I listened to Mary's stories, I was transported back to my own childhood, where the kitchen was the heart of our home. My own grandmother, a skilled cook and avid recipe collector, had taught me the joys of experimenting with different flavors and ingredients. She had instilled in me a love for cooking that had stayed with me throughout the years.

Inspired by Mary's enthusiasm, I decided to try my hand at making Beef Soup I. I carefully copied down the recipe and set out to gather the necessary ingredients from the local market. The butcher handed me a package of tender beef, the vegetables gleamed with freshness, and the herbs released a heady fragrance as I picked them from the garden.

Back in my own kitchen, I set to work following the recipe's instructions. I browned the beef in a hot skillet, letting it sizzle and release its rich juices. I added the vegetables and herbs, watching as the colors mingled and the aromas intensified. The broth bubbled and simmered, filling the room with a warm, inviting scent.

As I ladled the steaming soup into bowls and garnished it with a sprinkle of fresh parsley, I felt a sense of pride and accomplishment. The first spoonful of Beef Soup I touched my lips, and I was instantly transported to a place of comfort and warmth. The flavors were robust and savory, the beef melted in my mouth, and the vegetables added a delightful crunch.

I shared the soup with my family, who eagerly slurped up every last drop. My children declared it the best soup they had ever tasted, and my husband praised me for my culinary skills. I beamed with satisfaction, knowing that I had successfully recreated a beloved recipe and made it my own.

From that day on, Beef Soup I became a staple in our household. I made it for special occasions and ordinary weeknight dinners, for guests and for cozy nights in. Each time I prepared it, I felt a connection to my grandmother and to Mary, to all the women who had passed down their recipes and culinary traditions.

And so, this recipe for Beef Soup I holds a special place in my heart. It is more than just a dish to be enjoyed; it is a reminder of the joy and love that can be found in a simple bowl of soup. It is a testament to the power of tradition and the beauty of sharing food with those we hold dear. And it is a delicious reminder of the wonderful journey that led me to discover this treasured recipe.