Teleshko vareno ("boiled beef" where vareno implies boiled) is a modest soup that is simple to make but it takes some time to cook due to the fact that beef shank, a challenging cut of meat, is utilized.
The veggies need to stay cumbersome and rather big in size, otherwise they will practically vanish by the time the beef is tender, providing this a simple, peasant-esque look.
To make your very own best cuisine memories attempt a Teleshko Vareno, a bulgarian beef soup.
• 4 big potatoes, peeled and quartered
• 2 big onions, peeled and quartered
• 2 celery ribs, cut into 3-inch pieces
• 2 bay leaves
• 1 pound carrots, peeled and cut into 3-inch pieces
• 2 teaspoons salt
• 6 black peppercorns
• 2 cloves
• Small lot fresh flat-leaf parsley, sliced
• Beef base or beef boullion cubes
Yield: 8 portions Bulgarian Beef Soup
2. Include the beef, give a boil, lower the heat and skim the foam that increases to the surface area.
3. Include the bay leaves, salt, cloves and peppercorns, and bring back to a boil.
4. Lower the heat and partly cover.
5. Simmer 3 hours, including water if essential.
6. Include the carrots, onion, potatoes and celery, and bring back to a boil.
7. Decrease the heat and partly cover.
8. Simmer 1 more hour, including water if needed, up until beef and veggies are tender.
9. Eliminate the bay leaves from the soup and change the spices with salt and pepper, and beef base or beef boullion, if required.
10. Garnish each bowl of soup with sliced parsley.
11. Lots of people prefer to draw on the beef bones, so include them for those who do.
To make your very own best cuisine memories attempt a Teleshko Vareno, a bulgarian beef soup.
Ingredients
• 2 pounds beef shank meat, rinsed and patted dry• 4 big potatoes, peeled and quartered
• 2 big onions, peeled and quartered
• 2 celery ribs, cut into 3-inch pieces
• 2 bay leaves
• 1 pound carrots, peeled and cut into 3-inch pieces
• 2 teaspoons salt
• 6 black peppercorns
• 2 cloves
• Small lot fresh flat-leaf parsley, sliced
• Beef base or beef boullion cubes
Yield: 8 portions Bulgarian Beef Soup
How to make
1. Include 8 cups water to a big heavy-bottomed pan with a cover.2. Include the beef, give a boil, lower the heat and skim the foam that increases to the surface area.
3. Include the bay leaves, salt, cloves and peppercorns, and bring back to a boil.
4. Lower the heat and partly cover.
5. Simmer 3 hours, including water if essential.
6. Include the carrots, onion, potatoes and celery, and bring back to a boil.
7. Decrease the heat and partly cover.
8. Simmer 1 more hour, including water if needed, up until beef and veggies are tender.
9. Eliminate the bay leaves from the soup and change the spices with salt and pepper, and beef base or beef boullion, if required.
10. Garnish each bowl of soup with sliced parsley.
11. Lots of people prefer to draw on the beef bones, so include them for those who do.
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