Ingredients with Measurements:
- 1 lb beef (cut into small cubes)
- 1 onion (chopped)
- 2 carrots (peeled and chopped)
- 2 potatoes (peeled and chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 2 tomatoes (chopped)
- 2 tbsp vegetable oil
- 1 tbsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 6 cups water
- 1 cup sour cream
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the beef and cook until browned on all sides.
3. Add the onion, carrots, potatoes, red and green bell peppers, and tomatoes to the pot.
4. Stir in the paprika, salt, black pepper, dried thyme, and bay leaf.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the soup simmer for 1 hour.
7. Remove the bay leaf and stir in the sour cream.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for cooking the beef and boiling the soup, low heat for simmering the soup.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 20g
Protein: 15g
Substitutions for ingredients:
- Beef can be substituted with lamb or chicken.
- Red and green bell peppers can be substituted with any other color of bell peppers.
- Sour cream can be substituted with yogurt or crème fraîche.
Variations:
- Add a can of drained and rinsed white beans for extra protein and fiber.
- Add a handful of chopped fresh parsley or cilantro for extra flavor.
- Use smoked paprika for a smoky flavor.
Tips and tricks:
- Make sure to brown the beef well before adding the vegetables for extra flavor.
- If the soup is too thick, add more water until it reaches your desired consistency.
- Taste the soup before adding the sour cream and adjust the seasoning as needed.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream on top and a sprinkle of chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley or cilantro, a dollop of sour cream, or a sprinkle of smoked paprika.
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
Crusty bread, green salad, or roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, let it simmer for longer until it thickens.
- If the soup is too salty, add more water and adjust the seasoning as needed.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Sjenički Čorba is a traditional Serbian soup that originated in the town of Sjenica in southwestern Serbia.
Flavor profiles:
This soup is savory, slightly spicy, and has a creamy texture from the sour cream.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Serbian