ReceptnaptárGoveđa čorba (beef soup with root vegetables)
Goveđa čorba is the thick, rich beef soup of Serbian cooking: in the Balkans, čorba means a hearty, substantial soup that is more than a clear broth. Browned meat, root vegetables and tomatoes provide the deep flavour, and paprika the colour. On cold days a bowl of it with bread is a complete lunch in itself.
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Ingredients
Method
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- Fry the finely chopped onion in the oil until translucent.
- Add the diced beef and brown it on all sides.
- Sprinkle with paprika, stir for 30 seconds, then immediately add enough water to cover.
- Add the bay leaf, pepper and diced tomatoes.
- Simmer covered over low heat for 1-1.5 hours, until the meat starts to soften.
- Add the diced carrots, parsley root and celeriac.
- Cook for another 30-40 minutes until everything is completely tender.
- Salt to taste and top up with water if needed.
- Serve hot, sprinkled with fresh parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Brown the meat thoroughly on all sides, because this gives the soup its deep, caramelised base flavour.
- Add the vegetables only in the second half of the cooking, because long cooking would make them fall apart.
- Stir the paprika only briefly and add the water at once, because it quickly turns bitter in hot fat.
Frequently asked questions
Can it be thickened without flour?
Yes, crush some of the vegetables in the soup with a fork. In Serbia it is often finished with egg yolk and sour cream, which makes it silkier.
How should I serve it?
With fresh bread and a spoonful of sour cream. A little lemon juice or vinegar added at the table freshens it up, as is the custom in Balkan restaurants.
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