Phenomenal Serbian veal soup, tasty and rich in vegetables, warms during the winter days. Follow recipe.
Ingredients: simple, total time: 3h and 30 min, 8 servings
1 kg veal knees/ cubes
500 g potatoes/ diced
200 g carrots/ finely chopped
2 onions/ finely chopped
2 cloves garlic/ finely chopped
2 fresh peppers/ diced
100 g cauliflower/separate on small flowers
100 g broccoli/ separate on small flowers
2 large tomatoes / diced
dried herbs, salt, pepper, chili to taste
primrose, bay leaf to taste
Preparation:
Cut the meat into cubes, put in a deeper pot, add chopped onion, carrots, garlic, and simmer in olive oil for a few minutes on low heat.
Peel potatoes, wash it and cut it into cubes, then add it to the pot.
Cook veal shank over low heat in salted water. When it is cooked, strain it and put it in the soup. (You can keep 4 ladles of the same water and add it to the soup for a better taste.)
Season the soup, add the bay leaves, simmer for about 3 hours on very low heat, and stirring occasionally.
When the soup is half cooked, add chopped peppers, tomatoes, cauliflower, and broccoli.
Buon appetito!
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