Country-style veal soup
Country-style veal soup is a true culinary delight, a traditional recipe that combines the flavor of tender meat with fresh vegetables, creating a comforting dish perfect for cool days. This soup, with a rich history in our cuisine, not only warms our souls but is also a source of nutrition, providing quality proteins and essential vitamins. Today, I will guide you step by step in preparing this delicious recipe, so you achieve a perfect result every time.
Preparation time: 20 minutes
Cooking time: 2 hours
Total time: 2 hours and 20 minutes
Servings: 6
Ingredients:
- 500 g veal (ideally from the shoulder or chuck for a tender texture)
- 2 medium carrots
- 1 small celery
- 1 parsley root
- 2 medium potatoes
- 1 zucchini
- 2 medium onions
- 1 bell pepper (red or green)
- 4 tablespoons oil
- 1.5 liters water (adjust according to how much soup you want)
- Spices: salt, pepper, marjoram, oregano, curry, dried pepper
- 2 large tomatoes, finely chopped
- Fresh herbs: parsley and dill, finely chopped
- Sour cream, for serving
- Hot pepper, to taste
Preparation:
1. Prepare the meat: Start by cutting the veal into cubes of about 2-3 cm. These will cook evenly and become tender faster. Place the meat in a large pot, add cold water, and bring to a boil. Make sure to skim periodically to remove impurities that form on the surface. This step is essential for a clear and tasty soup.
2. Prepare the vegetables: Meanwhile, in another pot, add the oil and sauté the finely chopped onion over medium heat until it becomes translucent. Add the diced carrots, parsley root, and celery, as well as the chopped bell pepper. Stir constantly to ensure the vegetables soften evenly without burning.
3. Boil the soup: After the meat has boiled for about 30 minutes, add the sautéed vegetables to the pot with the meat. Pour in enough water to achieve the desired consistency of the soup (about 1.5 liters is ideal). Let everything simmer on low heat, covered, for 1.5 hours.
4. Add the root vegetables: After an hour and a half, add the diced potatoes and zucchini. These will cook quickly, so remember to adjust the cooking time to about 20 minutes.
5. Seasoning: When the meat and vegetables are cooked, taste the soup and add salt, pepper, and the other spices: marjoram, oregano, curry, and dried pepper, to taste. These will enhance the flavor and bring a special taste.
6. Finalizing the dish: Finally, add the finely chopped tomatoes and let the soup simmer for another 5-10 minutes. These will add freshness and a sweet-sour taste.
7. Serving: Once the soup is ready, you can serve it hot, sprinkled with fresh herbs (parsley and dill), alongside a spoonful of sour cream and a hot pepper for those who enjoy a bit of spice.
Practical tips:
- Choosing the veal is crucial. Opt for meat with a tender texture and good marbling for a tasty soup.
- If you want to add extra flavor, you can put some peppercorns or a bay leaf in the pot during boiling.
- Vary the vegetables according to the season; spinach or green beans are excellent added in the last 10 minutes of cooking.
- The country-style soup can be stored in the refrigerator for 2-3 days, and the flavor gets even better the next day.
Nutritional benefits:
Veal soup is rich in proteins, vitamins (especially vitamin A from carrots and vitamin C from tomatoes), and minerals. It is ideal for a balanced diet, supporting the immune system and daily energy.
Frequently asked questions:
- Can I use pork instead of veal? Yes, but the flavor and texture will be different.
- What other vegetables can I add? You can experiment with sweet peppers, peas, or even root vegetables like turnips.
- How can I make the soup spicier? Add more hot pepper or even a little chili sauce.
This country-style veal soup recipe is not only a delicious dish but also an excellent way to bring the family together around the table. Enjoy every spoonful and let the soup warm your soul! Bon appétit!
Ingredients: 500 g veal meat, carrots: 2 pieces; celery: 1 piece; parsley root: 1 piece; potatoes: 2 pieces; zucchini: 1 piece; oil: 4 tablespoons; water: 1.5 l; spices: salt, pepper, marjoram, oregano, curry, dried pepper, parsley, dill; 2 finely chopped tomatoes; 2 onions; 1 red or green bell pepper; sour cream;
