Spring Onions Recipe

This Spring Onions Recipe is a traditional Albanian one, a dish of the Elbasan tradition, which also calls a spring dish because green onions are a vegetable that we use to enjoy over the years in the spring season.
Today, in the market we can find them in different seasons of the year, so we choose to cook them when we like. This recipe can cook daily and can offer to any age, even young children, eliminating pepper.

Spring onions flavored with fresh spices combine best with the meat broth. This dish used to cook with lamb, but we also prefer to cook it with beef for a healthier dish. The traditional recipe requires to be cook with lamb, so if you prefer, you can try the lamb recipe respecting all the other ingredients.

Ingredients – 4 Servings

• 500 g of beef
• 250 g of spring onions
• A bunch of fresh fennel
• A bunch of fresh parsley
• A bunch of fresh mints
• 1 tsp of red pepper powder
• 1 tbsp of flour (optional)
• salt, pepper
• 2 tbsp of olive oil
• 1 tbsp of butter

Directions

1. First, we will wash the meat well and cut it into pieces. We put it in a pot of cold water and a little salt to boil it properly. We cook the meat first separately as the cooking time of the green onions is shorter.
2. Meanwhile, we will wash and clean the green onions and chop them finely with a kitchen knife.
3. In a saucepan, add olive oil and butter, add the chopped onions and cook over medium heat, with the lid covered until softened. Add a little of the meat juice to soften the onions well. Add a little salt and pepper to preserve the color.
4. If you prefer a thicker dish and juice, you can add a tablespoon of flour after the onion tender. This way, you will get a thicker soup. If you prefer the dish only with meat broth, then do not add flour.
5. Add the boiled meat to the onions and cook for a few more minutes together to enjoy each other.
6. We will add red pepper powder, mix them until the whole amount of onion and meat season with it, and at the end, we add the meat juice and let them simmer with the lid covered for about 15-20 minutes.
7. Meanwhile, wash, drain and finely chop the spices, which we add to the soup in the last 2-3 minutes before removing the soup from the heat.
   
8. Enjoy it with more salt and pepper if needed, and serve warm.

Bon Appetit!

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