The chef's veal soup

Chef's Veal Soup: A classic recipe full of flavors and tradition

Veal soup is one of those recipes that reminds us of family Sunday meals, when enticing aromas filled the entire house, and each spoon brought a touch of comfort. This recipe is not just a hearty dish but also a true joy for the soul, symbolizing hospitality and culinary tradition. In this guide, I will show you step by step how to prepare a delicious veal soup, full of fresh vegetables and natural flavors.

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6-8

Ingredients:
- 400-500 g veal (preferably veal shank)
- 4-5 carrots
- 2 parsley roots
- 1 small celery
- 1 onion
- 3-4 small potatoes
- 400 g green beans (preferably pre-cooked)
- 200-300 g fresh cabbage
- 4-5 l of water
- 2-3 tablespoons of oil
- 1 tablespoon of tomato paste
- 1 Knorr cube for soup
- Salt to taste
- Fresh parsley for garnish

Preparing the veal soup

1. Preparing the meat: Start by washing the veal well. Cut it into equal-sized cubes to ensure even cooking. Place the meat in a large pot with cold water and let it boil over medium heat. Once the water has boiled, discard it and rinse the meat under cold running water. This washing method helps remove impurities and foam that forms during cooking.

2. Cooking the meat: Add the meat back to the pot, cover with fresh water (about 4-5 liters), and let it simmer on low heat for 30 minutes. It is important not to raise the temperature too much to achieve tender and juicy meat.

3. Preparing the vegetables: Meanwhile, peel and chop the vegetables. The carrots, parsley, and celery should be cut into small cubes, while the onion will be finely chopped. The cabbage should be sliced as thinly as possible, and the potatoes should be diced for mash.

4. Sautéing the vegetables: In a separate pot, add the oil and sauté the finely chopped onion over medium heat until it becomes translucent. Then, add the carrots, parsley, and celery. Stir frequently and let the vegetables brown slightly. After a few minutes, add the tomato paste and 50-100 ml of water, then cover the pot and let it simmer for 2-3 minutes.

5. Combining the ingredients: After the meat has cooked for 30 minutes, add the cabbage to the pot. Then, after 15 minutes, add the sautéed vegetables. Let everything simmer together for 30 minutes. This step is essential as the flavors will combine and create a delicious base for the soup.

6. Finalizing the soup: After the vegetables have cooked, add the diced potatoes and the Knorr cube for soup. Let it simmer together for another 15 minutes, then add the green beans. Boil everything for 5 minutes, then turn off the heat and add the finely chopped parsley. Adjust the salt, and if you want a tangier flavor, add a little vinegar.

7. Serving: The veal soup is served hot, with a slice of fresh bread or croutons. You can also add a spoonful of sour cream for extra creaminess.

Practical tips:
- Choosing the meat: Veal is ideal for this soup, but you can also use pork or chicken, depending on your preferences.
- Vegetables: Cabbage, carrot, and celery are staple ingredients, but you can experiment with other vegetables like zucchini or bell peppers.
- Spices: The soup can be salted to taste, but do not overdo it with salt, as the Knorr cube already contains salt.
- Variations: If you prefer a sour taste, try adding lemon juice instead of vinegar or even a few slices of lemon during cooking.

Nutritional benefits:
Veal soup is an excellent source of protein, vitamins, and minerals. Fresh vegetables add fiber, aiding digestion, and veal is rich in iron and zinc, essential for maintaining health.

Calories:
A serving of veal soup (approximately 250 g) contains about 220-250 calories, depending on the amount of oil and sour cream added.

Frequently asked questions:
- Can I use frozen meat? Yes, but it is recommended to fully thaw it before cooking to ensure even cooking.
- How long does the soup keep in the fridge? The soup keeps well in the fridge for 3-4 days. You can also freeze it, but it is best consumed fresh.

The chef's veal soup is a perfect recipe for cool autumn or winter days, but it can be enjoyed anytime you crave a comforting dish. Add it to your culinary repertoire and enjoy every spoonful!

 Ingredients: 400-500g veal (beef thigh) 4-5 carrots 2 parsley roots 1 small celery 1 onion 3-4 smaller potatoes 400g pre-cooked green beans parsley 200-300g fresh cabbage 4-5l of water 2-3 tablespoons of oil 1 tablespoon of tomato paste 1 Knorr cube for soup salt to taste

 Tags:  calf soups potatoes bean tomato paste