How to make
Macedonians say the secret of their beef soup is in the roasted onions. This way, a completely ordinary dish becomes different in character and taste.
Peel an onion and roast it whole in the oven and if you like, it can be wrapped in aluminum foil, so the outer layer will not dry out.
The beef is boiled until it's fully cooked, it is deboned and finely chopped.
The celery, tomato and pepper are ground or finely chopped. The carrots and potatoes are cut into larger pieces.
Heat the oil in a pot and fry the grinded or chopped vegetables along with the carrots and a little salt. When the separated liquid evaporates, add the flour and paprika and stir vigorously for 1-2 minutes.
Pour the strained broth from cooking the meat and stir again, so that no lumps form. For this purpose, it is best that the broth itself is warm or hot.
Leave it to boil for 20 minutes on low heat, then increase it by two degrees and add the potatoes, meat, vinegar, black pepper, more salt and roasted onions - finely or coarsely chopped - however you like.
The dish is cooked until the potatoes are fully cooked and the density of the soup is adjusted by adding water or broth - as much as it is needed.
The warm Macedonian Beef Soup is served with freshly chopped parsley, crushed garlic and vinegar.
Chili peppers would also be a great addition to this dish.
Enjoy your meal!
