Corba
The Quirky Foodster Team
Ingredients
- Beef or veal, cubed — 500 g (1 lb)
- Onion, chopped — 1
- Carrots, chopped — 2
- Celery Stalk, chopped — 1
- Vegetable oil — 2 tbsp
- All-purpose flour — 2 tbsp
- Sweet paprika — 1 tbsp
- Water or stock — 1.5 L (6 cups)
- Bay Leaf — 1
- Salt and black pepper, — to taste
- Fresh parsley, chopped, to garnish
Method
- Heat oil in a large pot and brown the meat pieces.
- Add the onion, carrots and celery, sautéing until softened.
- Sprinkle in the flour and paprika, stirring to coat and cook 1 minute.
- Gradually add the water or stock, stirring to prevent lumps.
- Add the bay leaf and bring to a simmer.
- Cover and cook gently for 1-1.5 hours until the meat is very tender.
- Season with salt and pepper and serve hot, garnished with parsley.
Introduction: A hearty, paprika-spiced meat soup, thickened with a light roux, a Serbian everyday classic.
Cultural Background: Čorba, a broad term for hearty Balkan soups, in its classic Serbian meat version is a comforting, warming first course found on nearly every family table, its rich paprika flavour distinctly Serbian.
Tips: Cook the flour and paprika briefly in the fat before adding liquid to avoid a raw flour taste and to develop the classic slightly thickened texture. Simmer low and slow for the most tender meat.
Variations: Add diced potato for a heartier version; some regions finish the soup with a splash of vinegar for brightness.
Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding water if too thick.
Nutrition: Approx. 280 kcal, 22 g protein, 14 g carbohydrate, 15 g fat per serving.
FAQs:
Q: What does 'čorba' mean?
A: A general Balkan term for a hearty, often slightly thickened soup, with many regional and ingredient variations.
Q: Can this soup be made with chicken instead of beef?
A: Yes, chicken works well and requires a shorter simmering time.
- Beef or veal, cubed — 500 g (1 lb)
- Onion, chopped — 1
- Carrots, chopped — 2
- Celery Stalk, chopped — 1
- Vegetable oil — 2 tbsp
- All-purpose flour — 2 tbsp
- Sweet paprika — 1 tbsp
- Water or stock — 1.5 L (6 cups)
- Bay Leaf — 1
- Salt and black pepper, — to taste
- Fresh parsley, chopped, to garnish
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