This Soup in Bread is the perfect comfort food, combining a rich, hearty soup with freshly baked bread. Enjoy a cozy meal that will satisfy everyone at the table!
For the Bread Dough:
- 1 kg flour
- 500 ml lukewarm water
- 1 fresh yeast cube (or 1 packet of dry yeast)
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons oil
For the Soup:
- Beef (about 500g), cut into small cubes
- 1 onion, finely chopped
- 2 tablespoons tomato paste (from a tube)
- 2 medium potatoes, diced
- 1 small head of garlic, minced
- Green beans and peas (about 1 cup each)
- Water, enough to cover the vegetables
- 1 tablespoon sour cream (optional, for extra richness)
- Fresh parsley, chopped for garnish
Instructions:
Prepare the Bread Dough: In a bowl, combine flour, yeast, and sugar. Pour lukewarm water over it and let it sit for about 10 minutes so the yeast activates and starts to bubble. Once the yeast mixture is ready, add salt and oil, and mix until a smooth dough forms. Knead it on a floured surface until soft and elastic.
Cover the dough with a clean towel and let it rise until it doubles in size, which should take about 1 hour.
Shape the Bread: After the dough has risen, divide it into 6 equal balls (each about 200 g). Place the balls onto a baking sheet lined with parchment paper. From the remaining dough, take small portions (about 10 g each, the size of a walnut) and form small balls.
For the decorative top, moisten each small ball with water and place them on top of the dough balls. Then, take the remaining dough and form 3 long strands, braid them together, and cut the braid into 6 parts. Place each braided piece around the small balls on top of the dough balls, forming a "lid" shape. Press the ends gently to seal.
Egg Wash: Beat 1 egg with 1 tablespoon water and a pinch of salt. Brush the egg wash over the dough for a golden, shiny finish. Bake in a preheated oven at 180°C (350°F) for 20 minutes, or until the bread turns golden brown. Once done, cover with a cloth and let the bread cool.
Prepare the Soup: In a pot, heat some oil and sauté onion until it softens. Add the beef cubes, stir, and cook for about 15 minutes, allowing the beef to brown slightly.
Add tomato paste and mix well, then add the diced potatoes, minced garlic, green beans, and peas. Pour enough water over the ingredients to cover them, then bring to a boil. Reduce the heat and simmer for about 20 minutes until the vegetables are tender and the soup is flavorful.
Serve the Soup: Once the bread is baked and cooled, cut off the top of each bread ball (the "lid") and hollow out the inside to make space for the soup. Pour the soup into each bread bowl and top with a dollop of sour cream and a sprinkle of fresh parsley.