Country-style veal soup
Country-style veal soup: An explosion of flavors and colors
Country-style veal soup is a traditional dish cherished by many generations, harmoniously combining fresh vegetables with succulent veal meat. This soup is not only a nourishing meal but also a true celebration of colors, perfect for family gatherings or cool autumn days.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Servings: 6
Ingredients:
- ½ red cabbage
- ½ white cabbage
- ½ curly cabbage
- 300 g veal (preferably from the thigh or shoulder)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 parsley roots
- 1 parsnip
- 2 red onions
- 3 carrots
- Borscht for souring (about 500 ml, to taste)
- Salt and pepper (or preferred spices)
- Fresh or dried lovage (to taste)
Recipe history:
Veal soup has a long history, being an emblematic dish of traditional cuisine. It reflects the peasants' habits of using all available ingredients from the garden, transforming them into tasty and nourishing dishes. Today, country-style soup is often associated with Sunday family meals, bringing loved ones together.
Step by step for a perfect soup:
1. Preparing the vegetables:
Start by washing all the vegetables under cold running water. Peel the onions, carrots, parsley, and parsnip. Dice the onion, and slice the carrots, parsley, and parsnip into rounds or cubes. Finely chop the red, white, and curly cabbage, and cut the red and yellow bell peppers into strips.
2. Preparing the meat:
Wash the veal and cut it into cubes of about 2-3 cm. It is important that the pieces are uniform for even cooking.
3. Sautéing the ingredients:
In a large pot, heat 50 ml of oil. Add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the sliced carrots and bell peppers, sautéing for another 5 minutes. This step will enhance the flavors of the vegetables.
4. Cooking the meat:
Add the veal cubes to the vegetables and mix well, cooking everything for 5-7 minutes. The meat should change color and brown slightly, which will add depth to the soup's flavor.
5. Adding water:
Pour in water (about 2 liters) into the pot, ensuring all ingredients are covered. Let the soup simmer over medium heat. Once it starts boiling, reduce the heat and let it simmer gently for about 30-40 minutes.
6. Seasoning:
When the meat is nearly cooked, add the seasonings: salt, pepper, borscht for souring (about 500 ml, but adjust to taste), and lovage. If using dried lovage, it’s good to add it earlier to release its flavors. Let the soup simmer for another 10-15 minutes.
7. Serving:
The soup is ready when all ingredients are cooked, and the flavors are harmoniously blended. You can garnish the plates with a bit of freshly chopped lovage before serving. It pairs wonderfully with fresh bread or warm polenta.
Practical tips:
- If you want a spicier soup, add a thinly sliced hot pepper.
- You can replace veal with chicken for a lighter version.
- If you prefer a smoother texture, you can blend the soup with an immersion blender at the end, resulting in a creamy soup.
Nutritional benefits:
Veal soup is an excellent source of protein from meat, vitamins, and minerals from vegetables. Cabbage contains antioxidants, and carrots are rich in beta-carotene. This combination makes the soup not only delicious but also nourishing.
Approximate calories per serving: 250-300 kcal, depending on the ingredients used.
Frequently asked questions:
- Can I use other vegetables in the soup? Yes, you can add potatoes or zucchini, depending on your preferences.
- How long does the soup keep? In the fridge, the soup keeps well for 3-4 days. You can freeze portions for days when you don't have time to cook.
Cook this country-style veal soup and treat your family to a healthy, flavorful dish. Regardless of the occasion, the soup will always be a reason for joy and gathering around the table. Enjoy!
Ingredients: 1/2 red cabbage 1/2 white cabbage 1/2 curly cabbage 300 g veal 1 red bell pepper 1 yellow bell pepper 2 parsley roots 1 parsnip root 2 red onions 3 carrots sour borscht salt and pepper (or spices) fresh or dried lovage
