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My Kitchen Rules South Africa

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Biltong Soup with a biltong broodjie

02 November

South African

Try out this delicious starter

a bowl of soup

Biltong Broodjie

230 g Soft Butter

65 g Bovril

24 slices White Bread

300 g Biltong Powder

Beef Stock

2 Kg Chuck

2 Brown Onions

2-3 Garlic Cloves

2-3 Bay Leaves

3-4 Celery Stalks

10 Peppercorns

5 Whole Cloves

2 tbsp Apple Cider Vinegar

Biltong Soup

30 ml Butter

160 g Flour

1 tsp Ground Black Pepper

1 tsp Ground Coriander

500 ml Water

250 ml Beef Stock

300 ml Milk

100 g Cheddar Cheese

50 g Parmesan Cheese

50 g Pecorino

100 9 Biltong Powder

100 g Sliced Wet Biltong

200 g Button Mushrooms

sprigs Thyme

1 cup White Wine

Chives/Watercress for garnish


2 cups White Bread Flour

2 cups Milk

1 sachet Yeast

1 tbsp Sugar

1 tsp Salt

1 cup Water (Lukewarm)

Onion Rings

3 Onion (Cut into rings)

5 tbsp Flour

2 tsp Worchestershire Salt

1 tsp White Pepper

Pinch of salt

Sunflower oil, for frying



Whisk water and yeast and set aside. Add the wet ingredients to the dry ingredients and knead for 5 - 10minutes

Set the dough aside, preferably in a warm area and allow the dough to double in size. Once doubled in size, knock the dough and knead for 5-10 minutes. Half the dough and place in 2 bread tins and set aside to rise for 10 - 15 minutes.


Beef Stock

Brown the chuck meat. Once browned add to a pressure cooker and add the vegetables and season with a generous amount of Salt & Pepper. Fill with 2-3L of water and pressure cook or 30 minutes


In a large pot, sauté leeks, mushrooms and thyme. Add white wine and cook through.  Add the stock, biltong powder, sliced biltong and pepper. Let it simmer for about 15min. Add cream and using an immersion blender, blend mixture in the pot.

Grate the Cheddar & Parmesan Cheese and add it to the mixture. It should thicken the mixture.


Mix butter and Bovril till glossy, and spread this on 12 slices of bread. Make a closed sandwich; meaning you would need 24 slices. 

Cut out round circles with a cookie cutter.

Spread the entire bread stack now with the butter / bovril spread and then roll in powder biltong. Repeat with all bread circles. Set aside.

Onion Rings:

Using a mandolin, slice the onions

Mix flour, paprika, white pepper, and salt. Dust the onion rings in the seasoned flour. Heat the oil in a saucepan and fry the onions until golden. Remove using a slotted spoon and drain on kitchen paper.

To assemble:

Place biltong broodjie in the middle of your bowl.

Place onion rings on top of the biltong broodjie, garnish with chopped chives and watercress. Place the soup in a jug, and pour into bowls. 


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