Name: Romanian Style Beef Soup (Ciorbă de Văcuță)
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6
Ingredients: 1 – 1.5 lbs grass-fed beef ( I used a loin tri tip roast, cut in bite pieces); 28 oz (about 1 liter) bone broth/stock OR use some bones when boiling the meat; 1 big carrot, peeled and chopped; 1/2 big celery root, peeled and chopped; 1 yellow onion, peeled and chopped; 1 medium parsnip, peeled and chopped; 1 medium Japanese sweet potato, peeled and cubed (keep it in cold water otherwise will turn black); about 1 cup sauerkraut with juice (to taste); 1 handful of celery leaves, chopped; 1 bunch parsley, chopped; 1 cup chopped broccoli; 1 or 2 pastured egg yolks (optional); about 4 tbsp sour cream (optional); salt to taste; water

Description

A lectin-free version of the traditional Romanian beef soup.

Ingredients

1 – 1.5 lbs grass-fed beef ( I used a loin tri tip roast, cut in bite pieces)
28 oz (about 1 liter) bone broth/stock OR use some bones when boiling the meat
1 big carrot, peeled and chopped
1/2 big celery root, peeled and chopped
1 yellow onion, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium Japanese sweet potato, peeled and cubed (keep it in cold water otherwise will turn black)
about 1 cup sauerkraut with juice (to taste)
1 handful of celery leaves, chopped
1 bunch parsley, chopped
1 cup chopped broccoli
1 or 2 pastured egg yolks (optional)
about 4 tbsp sour cream (optional)
salt to taste
water

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Instructions

If you have compliant bone broth or stock, put the pieces of meat in water and bring to a boil, until the foam separates. At this point, I throw the water, rinse the meat, wash the soup pot and restart with the bone broth and complete with cold water. If you don’t have bone broth and using bones with the meat, add them all at the same time and do the same thing with the foam. Then put them back in the pot with clean water. Boil until the meat is 3/4 cooked (it will depend on the quality of your meat, mine boiled taste than I expected).
While the meat is boiling, prepare all the veggies. Carrots, parsnip, celery root and onion, they should all be chopped in really small cubes, trying to make them all about the same size. The sweet potato should be chopped into bigger cubes. Prepare the parsley and celery leaves, but don’t chop them until the end. Chop the broccoli in bite sizes pieces.
When the meat is almost done, add the carrots, onion, celery root, parsnip and sweet potato. Let everything boil on low heat until vegetables are cooked (about 30, 40 minutes). Add the sauerkraut, broccoli, celery leaves and parsley. Add salt to taste.
If you want to finish the soup with sour cream and egg, whisk them well in a separate bowl, gradually add some of the hot soup to the bowl and mix, until the mix becomes warm. Add the warm mix to the soup pot, stirring.

Notes

This makes for a full 4 QT soup pot (about 4 liters).