Veal soup

Veal Soup: Delight in Every Spoonful

Veal soup is a dish that brings a touch of comfort in every season, making it a perfect choice for family meals. This soup is not just a simple recipe, but a true culinary ritual that combines tradition with the refinement of taste. Let’s begin our culinary adventure!

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

Ingredients:
- 300 g veal with bone
- 3 carrots
- 2 parsley roots
- 1 kohlrabi (or alternatively, a small celery)
- 1 root celery
- 200 g sour cream
- 2 egg yolks
- 1 tablespoon oil
- 1 cube of magic borscht (or 200 ml natural borscht)
- Fresh lovage
- Celery leaf
- Dill and fresh parsley
- Salt and white pepper, to taste

Step-by-step preparation:

1. Preparing the meat: Start by placing the veal in a large pot, covering it with water and adding a teaspoon of salt. Place the pot over medium heat and let it boil. As the water begins to boil, foam will form on the surface. Use a skimmer to remove this foam, ensuring that the soup will be clear and full of flavor.

2. Boiling the meat: Once you have removed the foam, let the meat boil for about 30 minutes until it is half cooked. Then, remove the meat from the pot and let it cool slightly. Cut it into small pieces.

3. Preparing the vegetables: Peel the carrots, parsley, kohlrabi, and celery. Cut all the vegetables into small cubes so they cook evenly and provide a pleasant texture to the soup.

4. Sautéing the vegetables: In a skillet, add a tablespoon of oil and sauté the chopped vegetables over medium heat for 5-7 minutes, stirring frequently. This step will intensify the flavors and add a sweet taste to the soup.

5. Combining the ingredients: Add the sautéed vegetables to the pot with the soup and let it boil for 20-30 minutes until the vegetables are tender.

6. Seasoning: At this point, add the chopped lovage, celery leaf, and white pepper. If you are using the magic borscht cube, dissolve it in a cup with a little hot soup and add it to the pot. If you prefer natural borscht, you can add it directly.

7. Preparing the sour cream mixture: In a bowl, beat the egg yolks with the sour cream until you have a homogeneous mixture. It is important to gradually add a little of the hot soup to this mixture to temper it, so the eggs do not coagulate.

8. Finalizing the soup: Remove the pot from the heat and add the egg and sour cream mixture, quickly stirring with a whisk to incorporate the ingredients well. Put the pot back on the heat, adding the chopped dill and parsley. Let it boil for 2-3 minutes and then turn off the heat.

9. Serving: Serve the soup hot, with a slice of fresh bread on the side or, for an even more intense flavor, with pickled hot peppers. You can also add a tablespoon of sour cream on top for extra creaminess.

Useful tips:
- For an even more intense aroma, you can add a few peppercorns or bay leaves during the boiling of the meat.
- If you want a lighter version, you can use chicken or turkey instead of veal.
- Veal soup keeps well in the refrigerator for 2-3 days and can be frozen for later consumption.

Nutritional information:
Veal soup is an excellent source of protein, vitamins, and minerals due to the fresh vegetables included. It also contains essential fatty acids from the sour cream, which contribute to skin and nervous system health. A serving of soup has about 250-300 calories, depending on the amount of sour cream used.

Frequently asked questions:
- Can I use other types of meat? Yes, this recipe is versatile, and you can experiment with chicken or pork.
- How can I make the soup more sour? You can add the juice of a lemon or more natural borscht for a tangier taste.
- What side dishes go well with veal soup? A fresh summer salad or warm polenta are excellent companions.

Veal soup is not just a meal, but a story you share with loved ones. Each spoonful will transport you to a realm of flavors and aromas, bringing unforgettable memories. Enjoy your meal!

 Ingredients: A piece of veal with bone, about 300 g, I had 3 carrots, 2 parsley roots, kohlrabi, celery root, 200 g sour cream, 2 egg yolks, 1 tablespoon of oil, a cube of magic borscht, lovage, celery leaves, dill, and green parsley, salt, and white pepper.