Romanian Beef Soup
Serves: 6-10 servings
  • 2 celery stalks chopped
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 1 cup cauliflower florets (optional)
  • 1 small zucchini, chopped (optional)
  • 3 tbsp olive oil
  • 1 lb lean beef cut in cubes
  • ¼ cup long grain rice (optional)
  • 1 egg beaten (optional)
  • 3 tbsp tomato paste
  • juice of one lemon
  • parsley chopped
  • lovage, chopped
  • salt and pepper to taste
  1. Start boiling the beef for 2 to 3 hours, until tender. In a sauce pan heat the olive oil and add the carrots, onion and celery and sautee until tender. Do not burn.
  2. After the meat has been properly boiled, add the onion, cauliflower, and carrot mixture to the beef and broth. Add the tomato paste, juice from one lemon, salt and pepper to taste, add the rice and let simmer for another 30 minutes. 5 minutes before it's done, add zucchini.
  3. After 30 minutes, add the egg to the soup, it should end up looking like pasta in your soup. Take off heat and add chopped parsley. Serve hot with sour cream. It's delicious on a cold winter night.
Recipe by CookingGlory at