👨‍🍳 Instruktioner

1. 1

   In a large pot, heat butter or lard over medium heat. Sauté the chopped onion and bell pepper until softened, about 5-7 minutes.

   ⏱️ 7 minutes
2. 2

   Add the chopped tomatoes and cook for another 5 minutes until they break down.

   ⏱️ 5 minutes
3. 3

   Pour in the chicken or beef broth and bring to a simmer. Add the shredded meat and season with salt and pepper.

   💡 Proffstips: Ensure broth is well-seasoned before adding dumplings.
4. 4

   In a separate bowl, combine the cornmeal, grated cheese, eggs, and a pinch of salt. Mix well to form a thick dough. If too dry, add a tablespoon of broth or water.

5. 5

   Using wet hands, roll small portions of the dough into tiny balls (about 1 cm in diameter). These are the 'vori'.

   💡 Proffstips: Keep hands slightly wet to prevent sticking.
6. 6

   Carefully drop the 'vori' into the simmering broth, one by one. Cook for about 15-20 minutes, or until the dumplings float to the surface and are cooked through.

   ⏱️ 20 minutes

   💡 Proffstips: Do not overcrowd the pot; cook in batches if necessary.
7. 7

   Ladle the soup into bowls, ensuring each serving has plenty of broth, meat, and dumplings. Garnish with fresh chopped parsley or cilantro.

   💡 Proffstips: Serve hot.