Veal Soup

Veal Soup - A Warm Embrace in Every Spoonful

Veal soup is more than just a simple recipe; it is a true story of culinary comfort that reminds us of family meals filled with warmth and joy. Whether it's a chilly winter day or an evening when we want to indulge in a savory dish, this soup will fill our souls and delight our senses. Let's discover together how to make a delicious veal soup, step by step!

Preparation time: 20 minutes
Cooking time: 2 hours
Total: 2 hours and 20 minutes
Servings: 6-8

Ingredients:

- 2 kg veal with bone (veal ribs are ideal)
- 1 kg potatoes, peeled and diced
- 500 g green tomatoes (homegrown green tomatoes stored in a cool place will give an authentic taste)
- 4 carrots, peeled and sliced
- 1/2 celery root, diced
- 2 onions, chopped
- A colorful mix of bell peppers (red and green) for extra flavor and color
- 1/2 teaspoon dried lovage
- 1/2 teaspoon chili (for a touch of zest)
- 1/2 teaspoon thyme
- 1/2 teaspoon black peppercorns
- 2-3 bay leaves
- 1 tablespoon salt (adjust to taste)
- 2 tablespoons tomato paste

Preparation:

1. Prepare the meat: Start by cutting the veal into smaller pieces. Place the meat in a large pot and add enough water to cover it. Put the pot over medium heat and let it boil until it starts to boil vigorously. After a few boils, strain the water and rinse the meat under cold running water. This step helps remove impurities and foam.

2. Cook the meat: Put the meat back in the pot, add clean water, and the rest of the ingredients. Add the onion, carrots, celery, green tomatoes, and the mix of bell peppers. The flavors will blend perfectly during cooking!

3. Season: Add the lovage, chili, thyme, black peppercorns, and bay leaves. Don't forget to add salt! All these spices will give the soup a rich and deep flavor. Cover the pot and let the soup simmer on low heat for about 1.5 hours, or until the meat is tender and falls off the bone.

4. Finish the soup: Once the meat is tender, add the tomato paste and let it simmer for another 5 minutes. Taste and adjust the salt if necessary. Once the soup is ready, remove the bay leaves and serve with a piece of fresh bread on the side.

Serving suggestions:

For a special touch, you can add a few fresh parsley or lovage leaves on top before serving. A spoonful of sour cream can turn the soup into a true treat! Add a splash of lemon for a delicious contrast that will bring all the flavors to the forefront.

Nutritional benefits:

Veal soup is an excellent source of protein, vitamins, and minerals. Veal is leaner than other types of red meat, and the vegetables add fiber and essential nutrients. This combination makes veal soup a nourishing dish, ideal for the whole family.

Vegetarian option:

If you want to try a vegetarian version, replace the veal with mushrooms or tofu and use vegetable broth instead of water. Add more seasonal vegetables, such as zucchini or pumpkin, for an even richer flavor.

Frequently asked questions:

- Can I add other vegetables? Absolutely! Cabbage, peas, or corn are excellent options that can complement the soup.
- How can I store the soup? The soup keeps well in the fridge for 3-4 days. You can freeze it to enjoy later.
- What can I pair with the soup? Veal soup pairs perfectly with a dry white wine or a refreshing blonde beer. Additionally, a fresh green salad can complement the meal perfectly.

Veal soup is more than just a simple dish; it is a celebration of authentic tastes and flavors that brings family and friends together. So embrace the tradition and enjoy this simple yet flavorful recipe! Bon appétit!

 Ingredients: 2 kg veal with bone, in our case veal ribs, 2 onions, 1 kg potatoes, 500 g green tomatoes, in our case green tomatoes from our own garden kept cool, 1 mix of bell peppers, red and green, 4 carrots, 1/2 root of celery, 1/2 teaspoon dried lovage, 1/2 teaspoon chili, 1/2 teaspoon thyme, 1/2 teaspoon black peppercorns, 2-3 bay leaves, 1 tablespoon salt, 2 large tablespoons of tomato paste.