RCI-MT.005.0033.001

Supa Topcheta

Name: Supa Topcheta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (450g) ground beef; 6 unit tbs rice; 1 unit ts paprika; 1 unit ts dried savory; 1 unit Salt (pepper to taste); 6 cups water; 2 unit beef bouillon cubes; 1/2 unit bunch green onions; sliced; 1 unit green bell pepper; chopped; 2 unit carrots; peeled (sliced thin); 3 unit tomatoes; peeled & chopped; 1/2 unit bunch parsley; minced; 1 unit egg; 1 unit lemon (juice only)

Supa Topcheta from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

(450g) ground beef
1 lb
tbs rice
6 unit
ts paprika
1 unit
ts dried savory
1 unit
Salt
pepper to taste
1 unit
water
6 cups
beef bouillon cubes
2 unit
bunch green onions; sliced
1/2 unit
green bell pepper; chopped
1 unit
carrots; peeled
sliced thin
2 unit
tomatoes; peeled & chopped
3 unit
bunch parsley; minced
1/2 unit
egg
1 unit
lemon (juice only)
1 unit

Method

Combine beef, rice, paprika and savory.

Season to taste with salt and pepper.

Mix lightly but thoroughly.

Form into 1-inch (2.5cm) balls, then roll in flour.

Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle.

Cover, bring to boil, reduce heat and simmer 30 minutes.

Add meatballs, cover and bring to boil again.

Reduce heat and simmer 20 minutes.

Add chiles and simmer, covered, 40 minutes or until rice is cooked.

Add parsley during last 5 minutes of cooking time.

Taste and add more salt and pepper, if needed.

Just before serving, beat egg with lemon juice.

Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.

Heat and stir until soup is thickened slightly, but do not allow to boil.

Supa Topcheta

Ingredients

Method

What Makes This Variant Distinct