From the beginning, we will prepare a rather stiff, well-kneaded and smooth noodle dough, which will serve as the delicious base for the burechites. The first step is to put 100 grams of flour mixed with a pinch of salt on the work surface. We make a small well in the middle of the flour and crack a fresh egg there. We start mixing from the center of the well, gradually incorporating the flour into the egg until it is completely absorbed. Once we have obtained a homogeneous mass, we begin to knead vigorously. It is important for the dough to be quite firm; depending on the size of the egg and the quality of the flour, it may be necessary to add an extra tablespoon of flour. The dough is ready when it becomes very homogeneous, smooth, and elastic. We then cover the dough with a glass bowl and let it rest for 25 minutes. During this time, the glass bowl will act as an indicator, forming small droplets of water on the inside, a sign that the dough is perfect for rolling out.
While the dough is resting, we clean and wash the vegetables. We cut the radishes and the turnip into small cubes, about 1 cm. The onion is finely chopped, and a tablespoon of it is set aside to flavor the meat. In a small bowl, we add finely minced beef, chopped green parsley, a tablespoon of chopped onion, salt, and pepper to taste. We knead the meat mixture well to obtain a homogeneous filling and set it aside to allow the flavors to meld. The remaining egg is separated; the yolk is kept, and the egg white is beaten with a fork until it becomes slightly frothy, having a fluid consistency.
Finally, when we get to the actual preparation of the burechites, we roll out the dough into a thin sheet and cut it into strips about 5 cm wide. The strips are brushed on the entire surface with the beaten egg white, then cut into squares. On each square, a small amount of meat filling, about the size of a cherry, is placed. We then bring two opposite corners of the squares together and seal them well, while the remaining free corners are gathered on top, thus forming the burechita. These burechites are placed on a board, allowing them to dry a little.
Next, we prepare the soup. The two bay leaves, tarragon sprigs, and thyme are tied together in a tight bundle so they can be easily removed at the end. All the chopped vegetables are placed in a pot along with the cold oil and a teaspoon of salt. The pot is placed on the heat, and the vegetables are sautéed for 2-3 minutes until they begin to release water and become shiny. Then, 3 liters of hot water and the bundle of herbs are added, allowing everything to boil. When the vegetables are half cooked, the tomato paste is added, and when everything comes to a boil, the burechites are added all at once. The soup is boiled over medium heat for 7-8 minutes, enough to check if the burechites are well cooked. If the meat filling is cooked, the pot is removed from the heat, the bundle of herbs is taken out, and the chopped tarragon leaves are added.
While the broth cools slightly, the sour cream is beaten with the egg yolk, then diluted with a few tablespoons of hot soup and added to the pot, mixing well. Finally, the taste of the soup is adjusted with salt and pepper, and for a touch of acidity, it can be soured with a tablespoon of vinegar, to taste. Now, the joy of preparation is complete, and the burechite soup is ready to be enjoyed!
While the dough is resting, we clean and wash the vegetables. We cut the radishes and the turnip into small cubes, about 1 cm. The onion is finely chopped, and a tablespoon of it is set aside to flavor the meat. In a small bowl, we add finely minced beef, chopped green parsley, a tablespoon of chopped onion, salt, and pepper to taste. We knead the meat mixture well to obtain a homogeneous filling and set it aside to allow the flavors to meld. The remaining egg is separated; the yolk is kept, and the egg white is beaten with a fork until it becomes slightly frothy, having a fluid consistency.
Finally, when we get to the actual preparation of the burechites, we roll out the dough into a thin sheet and cut it into strips about 5 cm wide. The strips are brushed on the entire surface with the beaten egg white, then cut into squares. On each square, a small amount of meat filling, about the size of a cherry, is placed. We then bring two opposite corners of the squares together and seal them well, while the remaining free corners are gathered on top, thus forming the burechita. These burechites are placed on a board, allowing them to dry a little.
Next, we prepare the soup. The two bay leaves, tarragon sprigs, and thyme are tied together in a tight bundle so they can be easily removed at the end. All the chopped vegetables are placed in a pot along with the cold oil and a teaspoon of salt. The pot is placed on the heat, and the vegetables are sautéed for 2-3 minutes until they begin to release water and become shiny. Then, 3 liters of hot water and the bundle of herbs are added, allowing everything to boil. When the vegetables are half cooked, the tomato paste is added, and when everything comes to a boil, the burechites are added all at once. The soup is boiled over medium heat for 7-8 minutes, enough to check if the burechites are well cooked. If the meat filling is cooked, the pot is removed from the heat, the bundle of herbs is taken out, and the chopped tarragon leaves are added.
While the broth cools slightly, the sour cream is beaten with the egg yolk, then diluted with a few tablespoons of hot soup and added to the pot, mixing well. Finally, the taste of the soup is adjusted with salt and pepper, and for a touch of acidity, it can be soured with a tablespoon of vinegar, to taste. Now, the joy of preparation is complete, and the burechite soup is ready to be enjoyed!
Ingredients
300 grams of beef minced twice through a fine sieve (I used a mix of beef and pork) 2 eggs 100 grams of flour 2 carrots 1 root parsley celery, about the size of 1 large egg 1 healthy onion 1 cup of tomato paste 200 grams of sour cream 1 small turnip 2 tablespoons of oil 1 bunch of chopped fresh parsley 2 bay leaves 3-4 sprigs of fresh thyme 4-5 sprigs of tarragon 2 tablespoons of chopped tarragon leaves salt and pepper vinegar (I used apple cider vinegar) to taste