Broedlaewend Romanian Beef Soup
Warm your soul with Broedlaewend Romanian Beef Soup, a hearty and aromatic dish that brings traditional Eastern European flavors to your table. This comforting soup combines tender chunks of seared beef, a medley of colorful vegetables—carrots, parsnips, and red bell pepper—and freshly chopped herbs like parsley and dill for a vibrant finish. Simmered in a rich broth and brightened with a splash of lemon juice, this recipe achieves the perfect balance of savory and tangy. Ideal for cozy evenings, it’s easy to prepare yet full of authentic Romanian charm. Serve with crusty bread or a dollop of sour cream for a complete, satisfying meal. Perfect for anyone seeking robust flavor and wholesome comfort in every spoonful.
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Recipe Information
Ingredients
- 500 grams beef chuck
- 1 large onion
- 2 medium carrots
- 1 medium parsnip
- 1 medium red bell pepper
- 2 stalks celery stalk
- 3 medium potatoes
- 2 medium tomatoes
- 3 cloves garlic cloves
- 2 tablespoons vegetable oil
- 2 liters water or beef broth
- 3 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the beef by rinsing it under cold water and cutting it into bite-sized chunks. Set aside.
Heat the vegetable oil in a large soup pot over medium heat. Add the beef chunks and sear for 5-7 minutes, stirring occasionally, until browned on all sides.
Chop the onion, carrots, parsnip, celery, and red bell pepper into small, even pieces. Add them to the pot with the beef and cook for 5-7 minutes, stirring to prevent sticking, until the vegetables have softened slightly.
Finely mince the garlic and add it to the pot. Stir and cook for 1 minute until fragrant.
Pour in the water or beef broth, making sure the liquid covers the ingredients completely. Bring the pot to a boil, then lower the heat to a simmer and cover. Cook the beef and vegetables for 60 minutes until the meat is tender.
In the meantime, peel and cut the potatoes into medium cubes, and dice the tomatoes. Add them to the pot after 60 minutes of cooking. Stir and simmer for an additional 20 minutes.
Add salt, black pepper, and lemon juice to the soup. Taste and adjust the seasoning as needed.
Chop the fresh parsley and dill, then stir them into the soup just before serving for a burst of fresh flavor.
Ladle the soup into bowls and serve hot. For an authentic Romanian touch, pair it with crusty bread and a dollop of sour cream if desired.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 21.1 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 4519 mg | 196% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 41.6 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 400 mg | 31% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 7199 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
