Country-style veal soup

Peasant veal soup: A recipe full of flavor and tradition

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

Peasant veal soup is a dish that evokes memories of childhood, when Sunday dinners were full of inviting flavors and smiles. This simple but flavorful recipe is perfect for bringing a touch of comfort on cooler days. Plus, it's a great way to bring fresh vegetables and veal to the table, two ingredients that provide a solid nutritional base.

The history of peasant soup is linked to culinary traditions that emphasize seasonal ingredients and slow cooking so that flavors blend harmoniously. In many cultures, soups have been considered not just staple dishes, but also remedies for the soul, providing warmth and comfort.

Ingredients:
- 300 g veal (choose meat from a leaner cut, such as shoulder)
- 3 carrots (for natural sweetness)
- 2 parsley (for extra flavor)
- 1 onion (for a tasty base)
- 1/2 julul (a forgotten but nutritious vegetable)
- 1/2 celery (for a deep flavor)
- 200 g chick peas (fresh or frozen)
- 200 g fresh cabbage (or pickled, for a tangy taste)
- 1 goulash (for freshness)
- 2 potatoes (for consistency)
- Dill (fresh, for flavor)
- Green parsley (for decoration and flavor)
- Salt and pepper to taste
- 2 tablespoons oil (for browning)

Preparation steps:

1. Prepare ingredients: Start by cleaning and washing all the vegetables. Cut the veal into suitable cubes, about 2-3 inches. Carrots, parsley and celery can be cut into rounds or cubes, depending on preference. The onion can be chopped finely, and the onions and potatoes diced.

2. Brown the meat: In a large pot, add the 2 tablespoons of oil and heat over medium heat. Add the veal cubes and cook for 5-7 minutes, until they change color. This process helps seal in the juices in the meat, giving a more intense flavor.

3. Add the vegetables: Once the meat is cooked through, you can add finely chopped onion. Sauté the onion with the meat for 2-3 minutes until translucent. Then add the carrots, parsley and celery. Mix well to combine the flavors.

4. Boiling the soup: Pour water into the pot until the ingredients are covered (about 1.5 liters) and bring everything to a boil. Add the chopped vegetables (gulia, cabbage, peas and potatoes) and season to taste with salt and pepper. Cover the pot and simmer for about 30-40 minutes, or until all the vegetables are cooked and tender.

5. Final seasoning: Once the soup has simmered, add the chopped dill leaves and green parsley. To give it a tart touch, you can add pickle or cabbage juice to taste. Stir gently and simmer for a few more minutes.

6. To serve: Serve the peasant veal soup warm, with a dollop of cream on top if you want extra creaminess. Fresh or pickled chilli peppers are a great accompaniment for those who appreciate a spicy kick. Don't forget to garnish each serving with chopped fresh parsley for a nice garnish.

Practical tips:
- Use low-fat veal for a leaner but flavorful soup.
- If you want to add extra flavor, you can also add a few peppercorns or bay leaves during cooking.
- The soup can be enriched with other vegetables such as zucchini or green beans, depending on the season.
- An interesting variation is to add a few cubes of sweet potato for extra flavor and a splash of color.

Nutritional benefits:
Peasant veal soup is an excellent source of protein, vitamins and minerals. Veal is rich in iron and zinc, essential for a healthy immune system. The vegetables are rich in antioxidants and fiber, contributing to healthy digestion.

Frequently asked questions:
- Can I use pork instead of veal?
Yes, you can adapt the recipe using pork, but the taste will be different. Be sure to adjust the cooking time according to the type of meat used.

- Can the soup be frozen?
Yes, the soup can be frozen without any problems, but it is recommended to add the cream and fresh ingredients after defrosting to preserve the texture and flavor.

- What other garnishes can I use?
In addition to chili peppers, you can serve the soup with fresh homemade bread or flavored croutons for a contrast of textures.

Personal version:
In my family, peasant veal soup is a must on winter evenings. We serve it with a red beetroot and horseradish salad, which adds a tangy and refreshing taste. Every time I make it, I am taken back to childhood memories, where the aroma of soup filled the house and brought the whole family together at the table.

All in all, peasant veal soup is more than just a recipe; it is an evocation of culinary traditions and moments spent with loved ones. With each serving, you head for the comfort of home and fond memories. Enjoy!

 Ingredients: 3 carrots, 2 parsley, 1 onion, 1/2 turnip, 1/2 celery, 300 g veal, 200 g peas, 200 g fresh cabbage, 1 bell pepper, 2 potatoes, salt, green parsley, pepper