The most delicious and controversial Romanian soup
I dare to say that this soup is one of my favorites. There are many people who are skeptical and do not even taste this soup, however, I cannot describe in words its absolutely delicious taste. Give it a chance and try it, and who knows, it might surprise you!
Traditional Romanian beef belly soup
Course: starterCuisine: RomanianDifficulty: Hard12
servings1
hour4
hours59
minutes300
kcal5
hours59
minutes
Now, let’s continue with the traditions, because we only have goodies! One of my favorites, beef belly soup. It’s damn annoyingly good, obviously cooked by the book. Yes, it is a slightly more demanding soup, the workload for it is quite considerable compared to other soups, but… because there is also a gift, it is worth all the effort!
Fresh belly and bone-in beef are the secret of success and obviously, the patience of the chef. So, if you read recipes like I do and see that it says to boil the belly for 2 hours and it’s ready, nonsense, it can only be the belly from a newly born calf, although the thought is horrible. Anyway, you taste now and then like nah, there were exceptions, but I didn’t find them. Voila, the ingredients used, little secrets, or tricks that I also learned over time, and if you don’t have the patience to “read” you can also find the video version below.
Ingredients
2 kg fresh beef belly
0.800 g beef rib
0.600 g beef
100 g celery
100 g parsnips
100 g parsley root
1 onion
6 egg yolks
2 carrots
500 g of grated carrots and boiled in 3 tablespoons of oil
500 g cream (out of curiosity I used cream with a little fat 12%, but normally it is used at least with 20%, from my point of view it turned out better than I expected😊)
8-10 cloves of garlic
vinegar to taste
salt pepper
black peppercorns
Directions
- The belly is washed and placed in a bowl of hot water and vinegar for at least 2 hours. In this way, it will get rid of the specific smell and whiten beautifully. Then wash it well and portion it as much as it fits into the pot. First we place the beef and then the belly, thus avoiding the eventual sticking of the latter. From the moment it starts to boil, wait 10 min and then discard the water.
Wash the meat and the pot well, check the belly for any unsightly skins and then return to the boil with the cleaned vegetables and peppercorns. I told you from the beginning, it boiled for 5 hours, I only added hot water as needed 😅 then I put everything in a bowl, and strained the juice twice.
I portioned the belly into strands just enough to fit into the spoon, and I did the same with the meat. Mix the 6 yolks with salt and 3 tablespoons of vinegar, leave them aside for 20 minutes, this way the color of the yolks will intensify. Then, gradually add the hot juice and mix continuously, until you bring it to the same temperature as the one in the pot. Pour the mixture into the pot all at once, the hardened carrot, the meat and the belly.
Let it boil for 2-3 minutes and turn off the heat. Season to taste, but I advise you not to exaggerate with the garlic and vinegar, everyone will fit their plate to their liking. Yes…done!!! 😏The end! 😅 Let’s have a big appetite!!! 😁
