Belly soup – a traditional Romanian recipe

The Romanians already have a tradition that on the New Year’s table there is the famous belly soup, cream and garlic. Unfortunately, many people avoid cow belly, perhaps due to unpleasant memories of a few decades ago, when this ingredient was not ready for cleaning and came “packed” with an unbearable smell. However, today in the supermarket we find a belly of beef, ready to be cleaned, washed, pre-cooked, and even ready to be cut into pieces, good only to put in soup.

Making belly soup is not at all complicated, but you need to follow some rules to get a tasty and beautiful dish. However, if you do not agree with this preparation, you can try Radauti chicken soup with garlic and cream or fake belly soup with side.

Traditional belly soup recipe

the components:

  • One kilogram of clean beef belly, cooked and finely chopped
  • 2-3 bones of beef
  • 2.5 liters of water
  • 2 carrots
  • 1 piece of suitable celery
  • 1 white onion
  • 1 parsnip
  • 3 eggs
  • 450 ml cooking cream 20% fat
  • 80 ml vinegar
  • 1 head of garlic
  • Salt and pepper to taste
  • 1 bunch fresh parsley

How to prepare:

Rinse the meat bones well in cold water, then place them in a saucepan of water. Let them simmer for about an hour. When foam forms on the surface, paddle it with a paddle attachment to make the soup clear.

Then add the belly and clean vegetables (leave whole). If you need more fluid, you can add a little warm water.

Boil everything for another hour, then remove the vegetables from the soup. It can be pureed and added to soup (but it will be more like cream soup) or, if you want the soup to come out clear, you can use it for something else, like beef salad. Or you can use boiled carrots in soup only after cutting them into circles or grate them for more color in the dish.

Match the soup with salt and pepper. In a bowl, beat the eggs with a pinch of salt and add the crushed garlic and sour cream. Add a little more hot soup, stir, and repeat two more times.

Pour the garlic mixture into the soup and vinegar. Leave to simmer for another 5 minutes, then pull the saucepan aside and add the finely chopped parsley.

If you think the soup is not sour enough, you can add a tablespoon of vinegar when serving. And be sure to add fresh red or green chili peppers, or pickled vinegar, as well as a slice of homemade bread. Bon appetite!

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