Veal soup with vegetables and tarragon

Name: Veal soup with vegetables and tarragon - Silvia H.
Ingredients: 300 g veal meat; 2 large carrots; 1 onion; 1/2 green bell pepper; 1/2 red bell pepper; 1/2 celery root; 1 small kohlrabi; 4 smaller potatoes; 4 cloves of garlic; 1 tablespoon of flour; 2 tablespoons of sour cream; tarragon; salt and pepper to taste.

Soups - Veal soup with vegetables and tarragon by Silvia H. - Recipia

Veal soup with vegetables and tarragon – a recipe full of flavor and aroma Veal soup with vegetables and tarragon is one of those recipes that reminds us of family meals, cool days, and the comfort brought by a warm plate of food. This soup is not only tasty but also packed with nutrients, thanks to the fresh vegetables and veal, which is leaner and more tender than other types of meat. Additionally, tarragon adds a distinct note of freshness, while garlic provides an enticing aroma. Preparation time: 20 minutes Cooking time: 50 minutes Total time: 1 hour and 10 minutes Servings: 4-6 Ingredients: - 300 g veal (preferably with bone for richer flavor) - 2 large carrots - 1 onion - 1/2 green bell pepper - 1/2 red bell pepper - 1/2 celery - 1 small kohlrabi - 4 small potatoes - 4 cloves of garlic - 1 tablespoon flour - 2 tablespoons sour cream - Fresh or dried tarragon - Salt and pepper to taste - Water (about 2 liters) Preparation: 1. Preparing the ingredients: Start by peeling all the vegetables. The carrots, celery, kohlrabi, and potatoes should be diced, while the onion and peppers should be finely chopped. It is important that all ingredients are cut evenly to ensure even cooking. 2. Cutting the meat: Cut the veal into cubes, making sure to remove any membranes or excess fat. If using meat with bones, the flavor of the soup will be much more intense. 3. Boiling the water: Bring water to a boil in a 3-liter pot. It is essential that the water is boiling well before adding the ingredients, to help them release their flavors. 4. Adding the ingredients: When the water is boiling, add the veal and the vegetables (carrots, onion, peppers, celery, and kohlrabi). Let everything simmer on low heat. This step is crucial to allow the meat to tenderize and the vegetables to release their aroma. 5. Seasoning: After about 20 minutes, when the vegetables are half-cooked, add the peeled and diced potatoes. Season with salt and pepper to taste. 6. Adding the garlic: About 10 minutes before turning off the heat, finely chop the 4 cloves of garlic and add them to the pot. The garlic will enhance the flavor of the soup and add extra health benefits, as it has antibacterial properties. 7. Incorporating the tarragon: Once all the ingredients are cooked, add the finely chopped tarragon. If using dried tarragon, add it a few minutes before turning off the heat to allow it to release its aroma. 8. Preparing the sour cream mixture: In a separate bowl, mix the flour with the sour cream, then add a few tablespoons of the hot soup. This will help prevent lumps from forming. Once the mixture is smooth, pour it into the pot, stirring well to incorporate it. 9. Finishing the soup: Let the soup come to a boil again, then turn off the heat. Taste and adjust the seasonings if necessary. 10. Serving: Serve the soup hot, with a spoonful of sour cream on top and, if desired, with a few fresh tarragon leaves for an attractive appearance. You can accompany the soup with a slice of fresh bread or croutons for added texture. Helpful tips: - If you want a tangier soup, you can add 1-2 tablespoons of white wine vinegar to provide a pleasant contrast of flavors. - Veal soup is perfect for making in larger quantities and storing in the refrigerator; the flavor will intensify as it sits. Nutritional benefits: This soup is rich in protein due to the veal, while the vegetables provide a wide range of vitamins and minerals. Tarragon adds extra antioxidants, and garlic is known for its health benefits. Possible variations: You can experiment with different vegetables depending on the season, such as zucchini or spinach. Also, for a vegetarian version, you can replace the meat with mushrooms and add more vegetables. Frequently asked questions: - Can I use beef instead of veal? Yes, but make sure to boil it first, as beef may require a longer cooking time. - Is the soup good the next day? Absolutely! Veal soup is even better the next day when the flavors have had time to meld. This veal soup with vegetables and tarragon is the perfect choice for a comforting dinner or a hearty lunch. Whether you're preparing it for a special occasion or simply to treat yourself, it is sure to bring joy and warmth to your table. Enjoy!

Veal soup with vegetables and tarragon

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