Albanian Leek Soup

Albanian Leek soup with a little spice to warm you on a cold winter day!

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Binder photo 5 Star Chef

5 stars 2 ratings 5

Recipe by 5 Star Chef

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Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Total time

Method

  1. Wash, then slice a medium sized leek. Each slice should be about 2 cm thick.
  2. Add leek to a saucepan of simmering water. Keep water simmering and reduce the temperature if the water starts to boil.
  3. Halve an onion, remove the skin then chop half of the onion into small cubes.
  4. Add groundnut oil to a frying pan on a low heat and wait for the oil to sizzle. When you hear a sizzling noise, add the chopped onion to the frying pan. Wait for the onion to turn very slightly brown, then add to the saucepan.
  5. Lightly fry the minced beef stake in the frying pan which was used to fry the onions (leave residue from onions in pan). This is to add the flavour from the onion to the beef and to seal the meat. Add the beef and your stock to the saucepan.
  6. Chop a small amount of celery, only about a tablespoon and add to the saucepan to thicken the soup. (optional)
  7. Add 1 tsp tomato puree to the soup mixture.
  8. Mince 1 clove of garlic and mix with the soup.
  9. Chop off the end of each chilly where the stalks are attached. Cut through the middle of each chilly and remove all seeds. Chop both chillies very finely and add to the saucepan.
  10. Add the juice of a small lemon and season with your choice of mixed herbs, salt and freshly ground black or mixed peppercorns. Bring to the boil and it is now ready to serve. Enjoy your meal.
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Latest comments and suggestions

  • Binder photo 5 Star Chef

    23 February 2010

    5 Star Chef rated this recipe

    5 stars

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  • Binder photo ruth styles

    15 September 2010

    ruth styles commented on this recipe

    do you mean beef mince steak

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  • Binder photo 5 Star Chef

    20 November 2010

    5 Star Chef commented on this recipe

    Hello Ruth, sorry it took a little while before I replied. Yes, beef mince steak can be used. I'll change what it says. During these winter months, this is the perfect dish to warm you up after a cold day. Seasons greetings and keep cooking.

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  • Binder photo 5 Star Chef

    20 November 2010

    5 Star Chef commented on this recipe

    Hello Ruth, sorry it took a little while before I replied. Yes, beef mince steak can be used. I'll change what it says. During these winter months, this is the perfect dish to warm you up after a cold day. Seasons greetings and keep cooking.

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  • Binder photo chefarchie15

    08 January 2011

    chefarchie15 commented on this recipe

    sounds very nice m8

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  • Binder photo 5 Star Chef

    11 March 2011

    5 Star Chef commented on this recipe

    Thanks for the comments everyone. If you've tried making it, I'd like to know how it turned out. Have fun cooking!

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  • Binder photo sat ravi kaur

    13 August 2011

    sat ravi kaur commented on this recipe

    how much minced beef do i use

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  • Binder photo 5 Star Chef

    20 October 2011

    5 Star Chef commented on this recipe

    Hi Sat Ravi Kaur. Personally, I don't measure mine. It depends how much mince you like, but I'd reccomend a small cupfull. Thank you for taking an interest in my recipe.

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  • Binder photo Jodie Rees

    14 July 2012

    Jodie Rees rated and commented on this recipe

    4 stars

    Very nice. Warming, but not heavy.

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Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Total time

Ingredients

  • 1 Medium leek
  • 1/2 an onion
  • 1 tbsp groundnut oil
  • Minced beef
  • 1 cup Beef or Lamb stock
  • 1 tbsp Chopped celery
  • 1 tsp tomato puree
  • 1 Clove of garlic
  • 2 Bird's eye chili peppers
  • 1 small lemon
  • 1 tbsp Mixed herbs
  • 1/4 tsp salt
  • Ground Black or mixed peppercorns
  • tbsp=Tablespoon, g=grams, tsp=tea spoon
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