Tuesday, May 04, 2010
#88 Bulgarian Steak and Rice Soup
To serve 2
2 tbsp oil
1 pork shoulder steak
1 small onion, finely chopped
½ tsp sweet paprika
½ tsp tomato puree
1.2l chicken stock
1 handful of risotto rice, washed
½ tsp dried savoury (or thyme)
2 tbsp flat leaf parsley, finely chopped
2 tbsp red wine vinegar, optional
Heat the oil in a pan and cook the steak for a minute each side, just to seal the juices. Take it out on a board and chop into ½ cm cubes.
Add some more oil in the pan, if needed and sauté the onion for 3 minutes.
Add the paprika and tomato puree and stir for a few seconds.
Pour in the chicken stock and once it comes to the boil and the chopped steak. Season with salt and pepper and cook on medium heat for half an hour.
Add the washed rice and savoury and continue cooking for another 20 minutes.
When ready to serve, sprinkle the chopped parsley on top and add the vinegar, if you like a bit of sourness in your soups.