Rustic beef soup

Farmer's Veal Soup – a Romanian delicacy that combines the rich taste of meat with the fresh flavors of vegetables. This soup is not just a meal, but a story that will remind you of Sunday family gatherings. With a mix of simple and healthy ingredients, this recipe is perfect for any occasion, whether you want to indulge in something tasty or impress your guests.

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4-6

Ingredients:
- 300 g veal (ideal for soup, with a moderate fat content)
- 3 carrots
- 1 parsley root (if unavailable, you can omit)
- 1 small celery (optional)
- 1 bell pepper (preferably red for added color)
- 200 g green beans
- 200 g cauliflower (cut into florets)
- 100 g green peas
- 3 small potatoes (diced)
- 2 tomatoes (peeled and diced)
- 1/2 onion (finely chopped)
- 1 piece of leek (sliced)
- 1 celery leaf (for flavor)
- 200 ml tomato juice (adjustable to taste)
- Salt and pepper, to taste
- Optional: chili pepper, for a spicy kick

Preparation:
1. Preparing the meat: Start by cutting the veal into small cubes. Place them in a large pot with cold water and add a little salt. Boil the meat for 15 minutes over medium heat, skimming off the foam that forms on the surface. This step will ensure a clear and tasty soup.

2. Preparing the vegetables: While the meat is boiling, prepare the vegetables. Peel and chop the carrots, parsley root, celery, and bell pepper into small cubes. These will add rich texture and wonderful flavor to your soup.

3. Adding the vegetables: Once the meat is tender, add the finely chopped onion and leek, followed by the carrots, parsley root, celery, bell pepper, green beans, and peas. Let the vegetables boil together with the meat for about 10 minutes.

4. Completing with other vegetables: Now it's time to add the potatoes, cauliflower, and diced tomatoes. Add the whole celery leaf, which will give your soup an unmistakable flavor. Let everything boil together for another 15-20 minutes, until all the vegetables are well cooked.

5. Finalizing the soup: When all the ingredients are cooked, taste the soup and adjust with salt and pepper to your liking. You can also add a bit of chili pepper if you prefer a spicier taste. Finally, add the tomato juice – this will give the soup a pleasant acidity and an appetizing color.

6. Serving: Serve the soup hot, sprinkled with freshly chopped parsley. It is perfect alongside a slice of fresh bread or polenta.

Practical tips:
- Variety of vegetables: The more diverse the vegetables, the richer the soup will be. You can also add zucchini, sweet potato, or any other favorite vegetable.
- Veal: Choose meat with a bit of fat, as this will add flavor to the soup.
- Tomato juice: You can also use fresh tomatoes, but tomato juice is more convenient and contributes to a consistent flavor.
- Variations: You can turn this soup into a vegetarian option by omitting the meat and adding tofu or mushrooms.

Nutritional benefits:
Veal soup is rich in proteins, vitamins, and essential minerals due to the variety of vegetables. It can be a hearty and healthy dish, ideal for a balanced diet. Additionally, vegetables are excellent sources of fiber, contributing to healthy digestion.

Frequently asked questions:
- Can it be prepared in advance?: Yes, the soup can be made a day ahead, and the flavors will intensify. It can be easily reheated the next day.
- How to store it?: You can keep the soup in the refrigerator for up to 3 days. You can freeze portions to have on hand during busy days.
- What to serve with it?: Veal soup pairs perfectly with a green salad or warm polenta. You can also accompany it with fine sour cream to add creaminess.

Farmer's Veal Soup is not just a recipe; it is a tradition, a memory of family meals, and a symbol of hospitality. By trying this recipe, you not only enjoy a delicious dish but also keep a part of the culinary culture alive. So, put on your apron and start your culinary adventure!

 Ingredients: - Veal (approx. 300 g) - vegetables (3 carrots, 1 parsley root, 1 small celery, bell pepper, green beans, cauliflower, green peas, 3 small potatoes, 2 tomatoes, a piece of cabbage, 1/2 onion; a piece of leek) - tomato juice - celery leaf

 Tags:  beef soup