Oil, 8 slices of white bread without the crusts or sliced rolls
3 hardboiled eggs, sliced
12 pitted black olives
½ cup golden raisins
chili pepper sauce
1 lt hot beef broth
Step 1 – For the meat: Heat the oil over medium heat in a pot. Add the meat and seal until lightly browned. Add the paprika and onions. Cook until the onion is translucent, stirring constantly. Season with salt, pepper and cumin. Remove from heat and set aside.
Step 2 – Heat the oil in a pan and fry the bread until browned on both sides. Remove the extra oil with paper towels and set aside.
Step 3 – Preheat oven to 180°C (350°F).
Step 4 – For the soup: Cover the bottom of a deep clay dish with the fried bread. Place a thin layer of meat filling on top followed by slices of hardboiled egg, olives and raisins. Season with chili pepper sauce and cover the ingredients with another layer of fried bread. Sprinkle the remaining meat filling, hardboiled egg slices, olives and raisins over the bread and cover with the rest of the fried bread.
Step 5 – Pour the beef broth over the mixture until the first layer of bread is covered. Bake for 20 minutes or until it comes to a boil. Serve immediately.