Bori Bori Soup
Published on Mar 17, 2016
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PRESENTATION OUTLINE
BORI BORI SOUP
MICKEY SCHOMMER
PARAGUAY
WHAT COUNTRY DOES THE FOOD ORIGINATE FROM?
BORI BORI SOUP
Untitled Slide
INGREDIENTS/RECIPE
For the soup
400g Beef
1 Large Onion
1 Carrot
2 Stalks of Celery
2tsp Garlic
1 Bay Leaf
2tbsp Flat Leaf Parsley
1.2l Chicken
For the dumplings
50g Cornmeal
50g Parmesan
40g Plain Flour
1/2 tsp Baking Powder
1 Egg
2 tbsp Minced Spring Onions
Salt and Pepper
1 tbsp Oil
Directions
1. Combine the ingredients for the dumplings in a mixing bowl and bring together until they form a solid dough-like mass. You may need to add some water to get the mixture to stick, but add sparingly.
2. Cover the dough and chill for at least an hour before rolling out into dumplings
3. Cut the beef into 2cm cubes. Season with freshly ground black pepper and salt, then brown in a heavy bottomed pan for about 5 minutes. Set aside and let drain.
4. Put the stock into your soup pan, bring to the boil and then add the browned beef and bay leaf, reduce to a simmer and then cover and cook for 45 minutes, until the beef is tender
5. Cut the onion, celery and carrot into small cubes. Fry for 5 minutes, until they become soft and start to colour. Add these to the soup and cook for a further 30 minutes
6. Add the dumplings and allow to cook through, about 20 minutes, and then serve, garnished with flat leaf parsley
I CHOSE IT BECAUSE IT LOOKED YUMMY.
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