Tchorba Toptsita Recipes

Steps:

• For the bread: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread halves on a baking sheet and drizzle with olive oil. Bake until light golden, 13 to 15 minutes. Cool for 2 minutes. Rub the warm bread with the cut-side of the garlic. Set aside.
• For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes. Sprinkle the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes until just pink and cooked through. Remove the shrimp to a cutting board.
• In the same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
• Meanwhile, cut the shrimp into 1/2-inch pieces.
• Turn the heat under the skillet to high. Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes. Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
• Remove the pan from the heat. Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy. Season with salt and pepper. Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper. Cut into slices and serve.

Steps:

• Place bones in a large saucepan, add 6 cups water, cover and simmer over low heat 3 hours.
• Skim off foam on surface, strain and discard bones, keeping the liquid (add more water if necessary to maintain 6-cup quantity).
• Wipe out saucepan, return the broth to pan and bring to a simmering point.
• Combine the beef with salt, pepper and 2 Tbs parsley.
• Form into 1-inch meatballs, add to broth and simmer 15 minutes.
• Heat oil in a small saucepan, stir in paprika and cook 2 minutes; add to the soup.
• Add rice, cover and simmer 20 minutes.
• Stir in 1 Tbs parsley thru vinegar.
• Serve at once.