Broth with Meat Pies

Broth with Meat Pies Recipe from Romania

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

Introduction

Broth with Meat Pies is a hearty and comforting dish that has been enjoyed for generations. This recipe combines a rich and flavorful broth with tender pieces of beef, vegetables, and savory meat pies. It is the perfect meal to warm you up on a cold day.

History

Broth with Meat Pies has its origins in traditional European cuisine, where hearty soups and stews were a staple in many households. The combination of a flavorful broth with meat pies is a classic pairing that has stood the test of time.

Ingredients

3 lb / 1,250 kg beef
3 qt / 3 liters water
1 carrot
1 parsley root
1 celery root
1 onion
1 bay leaf
2 – 3 juniper berries
salt

How to prepare

Place the beef in a pot with cold water and bring it to a boil.
Skim off any foam that forms on the surface, then add the cleaned and quartered vegetables, juniper berries, and bay leaf.
Cover the pot and let it simmer over low heat for an hour.
Season with salt and continue boiling for another two hours.
Remove the vegetables from the pot and set them aside. Take out the meat, which will be used as filling for the pies.
Strain the soup and skim off any excess fat.
Serve the soup in cups along with meat pies made with either French Dough I or French Dough II, or with pancakes filled with meat.

Variations

You can customize this recipe by adding different vegetables such as potatoes, peas, or mushrooms to the broth.
For a lighter version, you can use chicken or vegetable broth instead of beef broth.

Cooking Tips & Tricks

Be sure to skim off any foam that forms on the surface of the broth while it is simmering to ensure a clear and clean broth.

- Season the broth with salt to taste, as this will enhance the flavors of the meat and vegetables.

- For a richer broth, you can add additional herbs and spices such as thyme, rosemary, or garlic.

Serving Suggestions

Serve the Broth with Meat Pies with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

The key to a flavorful broth is to simmer it slowly over low heat to allow the flavors to develop.

Ingredient Substitutions

If you prefer, you can use chicken or pork instead of beef for the meat pies.

Make Ahead Tips

You can prepare the broth ahead of time and store it in the refrigerator for up to 3 days. Simply reheat it before serving.

Presentation Ideas

Serve the Broth with Meat Pies in individual bowls garnished with fresh herbs such as parsley or chives.

Pairing Recommendations

This dish pairs well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the broth and meat pies in a pot over low heat until warmed through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains wheat and may contain traces of dairy and eggs.

Summary

This dish is a balanced meal that provides a good source of protein, vitamins, and minerals. It is a satisfying and nutritious option for a hearty meal.

Summary

Broth with Meat Pies is a classic and comforting dish that is perfect for a cozy meal at home. This recipe combines a rich and flavorful broth with tender pieces of beef and savory meat pies. Enjoy this hearty and satisfying dish with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, whom I lovingly called Nana, was the one who first introduced me to the world of cooking. She was a talented cook, always whipping up delicious meals with just a few simple ingredients.

One day, as I sat at the kitchen table watching Nana prepare our dinner, she suddenly stopped and looked at me with a twinkle in her eye. "I think it's time you learned how to make one of my favorite recipes," she said. "Broth with Meat Pies."

I had never heard of this dish before, but I was eager to learn. Nana rummaged through her old recipe box and pulled out a worn, yellowed piece of paper. On it was a handwritten recipe for Broth with Meat Pies, complete with detailed instructions on how to make the broth from scratch and form the pies just right.

As Nana began to explain the recipe to me, I could see the passion and love she had for cooking shining through. She talked about how she had learned this recipe from an old friend many years ago, and how it had become a family favorite ever since.

The first step in making Broth with Meat Pies was to prepare the broth. Nana showed me how to slowly simmer a mixture of beef bones, onions, carrots, and herbs in a large pot of water. The aroma that filled the kitchen was heavenly, and I couldn't wait to taste the finished dish.

While the broth simmered away on the stove, Nana taught me how to make the meat pies. She mixed together ground beef, onions, garlic, and a secret blend of spices to create a flavorful filling. Then, she showed me how to roll out the dough, cut it into circles, and fill each one with a generous spoonful of the meat mixture.

As I worked alongside Nana, shaping the meat pies and carefully placing them in the broth to cook, I felt a sense of pride and accomplishment. This was my first time making such a complex dish, and I was thrilled to be learning from the best.

Finally, after hours of simmering and cooking, the Broth with Meat Pies was ready. Nana ladled the steaming broth into bowls and topped each one with a meat pie. The combination of flavors and textures was pure magic, and I savored every bite.

From that day on, Broth with Meat Pies became a staple in our household. Whenever we had guests over or wanted to celebrate a special occasion, Nana would whip up a big pot of this comforting dish. And each time I made it myself, I couldn't help but think of Nana and the memories we had created together in the kitchen.

As the years passed and I grew older, I continued to make Broth with Meat Pies for my own family. The recipe had become a cherished heirloom, passed down from generation to generation. And every time I cooked it, I could feel Nana's presence in the kitchen, guiding me with her wisdom and love.

Now, as I sit here reminiscing about that day so long ago when I first learned to make Broth with Meat Pies, I am filled with gratitude for the gift Nana gave me. Not just a recipe, but a passion for cooking and a love for sharing delicious meals with the ones we hold dear.

And so, I will continue to make Broth with Meat Pies for years to come, passing on the tradition to my children and grandchildren. For in every spoonful of broth and every bite of meat pie, there is a story to be told and a legacy to be cherished. And I am grateful to Nana for showing me the way.