Beef soup
Veal soup is one of those traditional recipes that brings together the comfort and rich flavors of a family meal. This soup is not only nourishing but also a true explosion of tastes, thanks to the fresh vegetables and careful preparation. Here’s how you can prepare a delicious veal soup, full of vegetables, in an engaging and detailed style.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8
Ingredients
- 500 g veal meat
- 1 large onion, finely chopped
- 1 potato, diced
- 1 carrot, sliced
- 1 celery, diced
- 1 parsnip, sliced
- 100 g green beans, chopped
- 100 g peas
- 1 red bell pepper, diced
- 1 zucchini, diced
- 200 g cauliflower, broken into florets
- 1 beetroot, peeled and diced
- 1 cup of sweet milk for marinating
- Salt, to taste
- 200 g tomato puree (or 2-3 tablespoons of tomato paste)
- A handful of fresh parsley, finely chopped
- A handful of fresh lovage, finely chopped
- Sour cream, for serving
- Hot pepper, for serving
Preparation
1. Marinating the meat: The night before making the soup, place the veal in a bowl and cover it with sweet milk. This step is essential as the milk helps tenderize the meat, and the soup will have a richer flavor. Cover the bowl and let it sit in the refrigerator overnight.
2. Preparing the meat: The next day, remove the meat from the milk and cut it into small cubes. Place the meat in a large pot and add enough cold water to cover it. Add a little salt. Bring to a boil over medium heat. When the water starts boiling, foam will form on the surface. It is important to discard this water to achieve a clear soup. Rinse the meat under cold running water and put it back in the pot with fresh water.
3. Boiling the meat: Let the meat simmer over low heat for about 1 hour or until it becomes tender. Make sure to remove the foam that forms on the surface to obtain a clear and tasty result.
4. Adding the vegetables: When the meat is almost cooked, add the chopped vegetables: onion, potato, carrot, celery, parsnip, green beans, peas, red bell pepper, zucchini, cauliflower, and beetroot. Let everything simmer together for about 30 minutes.
5. Finalizing the soup: After the vegetables have softened, add the tomato puree (or tomato paste) and let it simmer for another 10-15 minutes. Finally, add the chopped parsley and lovage, giving the soup a fresh and vibrant aroma. Adjust the salt to taste.
6. Serving: The veal soup is served hot, with a spoonful of sour cream on top and, for those who love spice, with hot pepper on the side. This is an excellent way to add extra flavor.
Useful tips
- Fresh vegetables: Use seasonal vegetables to get the best flavors. Your soup will be tastier and more nourishing.
- Variations: You can also add other favorite vegetables or even root vegetables, such as white carrots or turnips, to diversify the flavors.
- Calories and nutritional benefits: A serving of veal soup is rich in protein, vitamins, and minerals, containing about 250-300 calories, depending on the ingredients used. It is an excellent choice for a nourishing meal.
Frequently asked questions
1. Can I use meat of another type?
Yes, you can replace veal with chicken or pork, but the cooking time will vary.
2. How can I make the soup more sour?
Add a little lemon juice or vinegar at the end, to taste.
3. What can I do with the leftover soup?
The soup can be kept in the refrigerator for 2-3 days or can be frozen for later consumption.
4. What other dishes can it be combined with?
This soup pairs perfectly with warm polenta or fresh bread, offering a complete and satisfying meal.
In conclusion, veal soup is a classic dish, full of flavor and comfort, perfect for any occasion. Whether it’s an ordinary day or a family celebration, this recipe will bring smiles to the faces of your loved ones. Don't hesitate to experiment with the ingredients and put your personal touch on this traditional recipe!
Ingredients: a piece of veal meat, an onion, a potato, a carrot, a celery, 1 parsnip, green beans, peas, a red bell pepper, 1 zucchini, cauliflower, red beet, a cup of sweet milk for soaking, salt, tomato paste, parsley, lovage
