How to make
Prepare your meat and vegetables by cutting them into small pieces.
I usually grind the onion, because I don't like pieces of it in the soup. I also grind a stalk of celery with it to improve the taste, but since it is not present in the original recipe, I have not added it to the products.
I also replace the peas with round green beans by cutting them into small pieces.
Roll the small pieces of beef profusely in the flour and a little black pepper.
Heat the oil and fry the minced onion (in my case celery) in it.
Add the carrots and after two minutes - the meat with the flour. Stir to prevent it from sticking.
Pour warm water or broth in portions - about 5 cups, while stirring constantly, so that the well-fried flour can dissolve.
That is why it is necessary to at least pour the liquid in parts at the beginning.
Add the bay leaf, parsley, as much salt as you like and boil under a lid for about 40 minutes. Once it boils, reduce the heat to low or medium.
It's time to add the diced potatoes along with peas or green beans. If necessary, add water. Continue boiling until they're fully cooked - about 25-30 minutes.
Melt a small lump of butter in the cooked beef soup, remove it from the heat and thicken it with the egg yolk beaten with lemon juice.
The beef soup will become even tastier if you add 2-3 spoons of yoghurt to the thickener.
Serve the Ohrid beef soup hot and sprinkled with more parsley, black pepper (optional) and lemon juice.
With homemade bread, the soup is irresistible!
Enjoy your meal!
