Bulgarian Beef Soup
|Lean beef||1⁄2 Pound|
|Cumin seeds||1⁄2 Teaspoon|
|Mixed herbs||1 Cup (16 tbs) (For Small Bouquet Garni)|
|Brown stock||6 1⁄2 Cup (104 tbs)|
|Sour cream||3 Tablespoon|
|Plain yogurt||1 Pint|
|Cooked ham||1⁄4 Pound|
1 Dice the beef finely. Peel the onions and cut into quarters.
2 Melt the butter in a big sauce-pan. Add the diced beef and onions, and saute gently for 20 minutes, stirring frequently.
3 Put cumin seeds in a pepper mill and grind them. Wash and dry the herbs for the bouquet garni, and tie them together.
4 When the beef and onions have cooked for 20 minutes, add the brown stock and bouquet garni. Sprinkle with the ground cumin. Add salt and pepper, bearing in mind the seasoning of the stock, and cook for 20 minutes.
5 Put the sour cream into a bowl with the yogurt, paprika and corn- starch. Mix carefully so that lumps do not form, and pour into the soup. Stir with a wooden spoon over low heat.
6 Put the cooked ham through the grinder. Wash and dry the parsley sprigs and chop them finely.
7 Add the ham to the soup and cook a further 2 minutes over low heat.
8 Just before serving remove the bouquet garni. Taste the soup, and if necessary adjust the seasoning. Pour it into a heated soup tureen, sprinkle with chopped parsley and serve hot