CODRUTA’S CIORBA DE VACUTA (ROMANIAN BEEF SOUP)

SERVES 6 TO 8 1

lb beef stew meat (preferably chuck; you could also use oxtail or short rib), cut into 2-inch cubes 3 yellow potatoes, peeled and diced

2 carrots, diced

2 parsnips, peeled and diced

1 white onion, diced

1 red bell pepper, diced

Kosher salt

1 tomato

1 tbsp tomato paste

¼ cup loosely packed fresh lovage or parsley leaves,

coarsely chopped, plus more for garnish

Juice of 1 lemon, plus more to taste

1 red onion, thinly sliced, for garnish

Put the beef in a large pot and add enough water to just cover the meat. Bring to a simmer over medium-high heat, cover, and cook, skimming off any foam that rises to the surface, until the meat is tender, about 1½ hours.

Add the potatoes, carrots, parsnips, onion, and bell pepper. Add more water, if needed, so the liquid reaches just below the top of the pot. Season with salt and bring to a simmer.

Using a sharp knife, score an “X” in the bottom of the tomato. Add the tomato to the soup and cook for 1 minute to loosen the skin. Remove the tomato and run it under cold water. Peel the tomato and discard the skin. Dice the tomato and add it to the soup.

Cook until the potatoes are fork-tender, about 20 minutes.