Romanian veal ciorbă with short pasta

Name: Romanian veal ciorbă with short pasta
Ingredients: 500 g bone-in veal shoulder (small pieces); 50 ml oil; 2 medium onions (300 g); 4 medium carrots (400 g); 1 medium parsnip (120 g); 1 medium parsley root (100 g); 1/4 celery root (150 g); 1 teaspoon paprika; 2000 ml water; 100 g short pasta; 5 slices pickled red pepper; 150 ml tomato paste; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g fresh parsley; 5 g fresh tarragon; 200 g sour cream; 20% fat

Soups - Romanian veal ciorbă with short pasta by Alida J. - Recipia

Romanian veal ciorbă with short pasta is a summer sour soup with tender meat and a reddish broth, with browned vegetables. Pickled red pepper gives it a tangy note, and the short pasta makes it more filling. I add the sour cream separately, straight to the bowl. Prep: 20 minutes. Cook: 63 minutes. Total: 83 minutes. Serves: 6. Approximately 380 kcal and 19 g protein per serving.

Ingredients

500 g bone-in veal shoulder (small pieces)
50 ml oil
2 medium onions (300 g)
4 medium carrots (400 g)
1 medium parsnip (120 g)
1 medium parsley root (100 g)
1/4 celery root (150 g)
1 teaspoon paprika
2000 ml water
100 g short pasta
5 slices pickled red pepper
150 ml tomato paste
1 teaspoon salt
1/2 teaspoon ground pepper
15 g fresh parsley
5 g fresh tarragon
200 g sour cream
20% fat

Preparation

1. Peel the onions, carrots, parsnip, parsley root and celery, then cut them into small cubes. Pat the meat dry with paper towels and cut it into small pieces. 2. Heat the oil in a pot. Add the onion and vegetables, then the meat and bones. Fry everything for 8 minutes, stirring; add the paprika in the last minute, just until it smells of browned vegetables. 3. Pour in 2000 ml hot water, cover the pot and simmer over low heat for 40 minutes, until the meat is tender. 4. Add the pasta, diced pickled red pepper and tomato paste. Simmer for another 15 minutes, until the pasta is soft, then season to taste with salt and pepper. 5. Chop the parsley and tarragon, sprinkle them over the soup and serve it hot with sour cream.

Notes

Cut the meat into small pieces, since larger ones may still be tough after 40 minutes; if they aren't tender, simmer them for longer before adding the pasta. If the pickled pepper is too salty, rinse and drain it before cutting it. I bought a quarter of a calf, and I like this meat cooked any way. The pasta contains gluten, and the sour cream contains dairy; for a gluten-free version, replace the 100 g of pasta with gluten-free pasta. Bread is all you need; leftovers keep in the fridge for up to 3 days.