Difference between revisions of "Shkembe Chorba"
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| − | + | | [[Cuisine of Bulgaria|Cuisine of Bulgaria]] | |
[[Image:Shkembe-chorba.jpg|right|thumb|Shkembe-chorba]] | [[Image:Shkembe-chorba.jpg|right|thumb|Shkembe-chorba]] | ||
== Ingredients == | == Ingredients == | ||
| − | * 1 T [[ | + | * 1 T [[Butter|butter]] |
* 3½ c beef stock | * 3½ c beef stock | ||
* 1 ea onion - chopped fine | * 1 ea onion - chopped fine | ||
| Line 27: | Line 27: | ||
# In a small bowl, combine parsley, garlic and cheese - sprinkle over hot soup - serve immediately. | # In a small bowl, combine parsley, garlic and cheese - sprinkle over hot soup - serve immediately. | ||
| − | [[Category:Soup | + | [[Category:Soup Recipes]] |
| − | [[Category:Bulgarian | + | [[Category:Bulgarian cuisine]] |
| − | [[Category:Beef | + | |
| + | [[Category:Beef Recipes]] | ||
[[Category:Recipes_with_metric_units]] | [[Category:Recipes_with_metric_units]] | ||
Latest revision as of 18:19, 9 May 2012
| Cuisine of Bulgaria
Ingredients
- 1 T butter
- 3½ c beef stock
- 1 ea onion - chopped fine
- 1 t salt;
- 1 ea bell pepper - cut into thin-strips
- ½ t marjoram, dried
- 1 ea bay leaf
- 2 T flour
- 2 T parsley - chopped fine
- 1 can tomato paste (6oz)
- 1 ea garlic clove - crushed
- 1½ lb (675g) tripe, cooked
- ⅔ c Kashkaval cheese - grated
Procedure
- Combine onion, red pepper, butter in large saucepan.
- Sprinkle flour over onion mixture, then stir in the tomato paste.
- Cut tripe into thin strips.
- Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.
- Partially cover the pot and simmer 30 minutes.
- Remove and discard bay leaf.
- Pour soup into a tureen or serve in individual bowls.
- In a small bowl, combine parsley, garlic and cheese - sprinkle over hot soup - serve immediately.
