Veal soup is my favorite soup. In our restaurants in Serbia, our chefs are great masters! The way they make it is phenomenal and delicious!! And this is one of my recipes as I make it, and I believe that this soup is close to theirs. It is very tasty and rich in various vegetables, it is excellent for winter and summer days. Follow the recipe.
Ingredients: simple, total time: 2 h and 30 min. 8 servings
For Soup:
450 g of veal shoulder with fat /cut into smaller cubes
2 big carrots/ diced
2 big potatoes/ diced
1 big onion/finely chopped
few sorrel plant/ or chard finely chopped
1 parsnip root/ finely chopped
1 cup celery stalk or root / finely chopped
salt to taste
1 cube for soup/ beef
10 peppercorns
2 bay leaves
2 Tbsp fresh parsley leaves for decoration/ or celery leaves
water about 2 liters
Spray:
2 Tbsp flour
150 ml water
pinch of red ground pepper
Dressing as you like:
1 egg yolk
100 ml neutral sour cream/ or plain sour cream
pinch of salt
Preparation:
Chop all the vegetables into smaller cubes and the onion into small pieces. Cut the meat into 2 cm cubes.
In a larger pot, put a little oil and finely chopped onion to simmer a few minutes, until transparent.
As soon as the onion gets a glassy appearance and yellowish color, add the diced meat, all the vegetables you have chopped, 1 cube for soup and bay leafs.
Season with salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, covered.
Pour 2 liter of water to cover the mass in the pot, let to simmer well for about 15 min.
When the water has boiled, add the chopped chard to cook or sorrel plant what do you have.
Cook about 2 hours without adding water on low heat. Stir occasionally, and control taste!
After 1 hour and 40 minutes, make a soup spray.
Spray:
Make a paste with 2 tablespoons of flour and 150 ml water in a small cup, stir well so that there are no lumps.
Pour it into the broth, add water if necessary, and let the broth boil over low heat. Cook for another 20 minutes.
If you want, you can add dressing to the soup 5 minutes to the end, which gives it an incredible taste!
Dressing if you like:
In a small bowl, whisk one egg yolk with 100 ml of neutral sour cream and pinch of salt.
When you have whipped it, add the soup to that bowl with a ladle, stir so that there are no lumps.
Then return the mixture into the soup with other ingredients. Stir well few minutes, and remove from heat immediately.
Sprinkle soup with chopped fresh parsley and serve hot.
Buon appetito!
NOTE:
Always add the spray at the end for a better taste and thickness of the soup. Continue reading instructions.
This stew is cooked at least for about 2 h minimum in total. The meat must soften well!
When you serve this soup, always serve it warm, you can add a spoonful of sour cream and a generous amount of parsley to the plate, some people also like to put vinegar.
Well, I always use wild apple vinegar, because it is the healthiest.
Store leftovers in refrigerator 3 days if you used eggs in dressing. If you did not put the dressing, you can keep it in the refrigerator for 2 more days.
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