Veal soup with vegetables and tarragon
Veal soup with vegetables and tarragon is easy to make in one pot and has a sweet and sour taste from the vegetables, tomatoes, and vinegar. The meat with bone adds a good flavor to the base, while tarragon and parsley are added towards the end to keep their aroma. It is a suitable soup for a family meal and is often served during holidays, including Christmas. Quick Info Total time: not specified in the original recipe; preparation time depends on how long the meat and vegetables cook until tender Preparation time: not specified Cooking time: the meat boils initially for 10-15 minutes, and after adding the tomatoes, it simmers for about 10 more minutes Servings: the number of servings is not specified; the amount of water is 4 liters Difficulty: easy Recipe type: veal soup with vegetables, tarragon, and apple cider vinegar Ingredients 1 kg veal with bone 2 yellow onions 1 carrot 1 parsnip 1/4 celery root 10 yellow bean pods 1 cup frozen peas 1 frozen red pepper 2 tomatoes salt, to taste 1 teaspoon tarragon 1 bunch of fresh parsley 4 liters of water 1 egg 2 tablespoons apple cider vinegar Preparation method 1. Cut the veal into portions and wash it well. Put the 4 liters of water in a pot, add a little salt, and place the pot on the heat. 2. When the water starts to boil, add the meat to the pot. Let it boil for 10-15 minutes until it begins to become tender when tested with a fork. During this time, remove the foam that forms on the surface. 3. Peel the onion, carrot, parsnip, and celery. Wash the vegetables, then cut them into small cubes. Cut the yellow bean pods into suitable pieces as well. 4. Add the prepared vegetables to the pot, except for the frozen peas and frozen red pepper. These will be added later, as they require less cooking time. 5. When you notice that the carrot and parsnip are starting to soften, add the peas and frozen red pepper. 6. After a few minutes, add the peeled and chopped tomatoes. Taste the soup and adjust the salt. 7. Sprinkle in the tarragon and let the soup simmer. About 10 minutes after adding the tomatoes, prepare the sour dressing: beat the egg, add the apple cider vinegar, and mix. 8. Take a little of the boiled soup and gradually add it to the egg and vinegar mixture while stirring. This way, the mixture will homogenize before it goes into the pot. 9. Turn off the heat and pour the mixture into the soup, stirring with a spatula to distribute it evenly. 10. Finally, add the chopped fresh parsley. The soup can be served after adjusting the taste for salt and sourness. Why I make this recipe often This soup is easy to prepare and uses common vegetables, along with a few frozen ingredients that I might already have at home. The meat with bone provides flavor to the base, and the combination of tarragon, tomatoes, and apple cider vinegar makes it different from a classic vegetable soup. It is filling but not heavy, and the 4-liter quantity is suitable when cooking for multiple people. I also like that the taste can be adjusted at the end: the soup can remain milder or made more sour, depending on the amount of vinegar used. Tips The foam that forms in the first few minutes of boiling is removed as it appears. This way, the broth remains clearer, and it is easier to monitor the cooking of the meat. Do not add the peas and frozen red pepper at the beginning. The recipe specifies adding them after the carrot and parsnip have started to soften. The tomatoes are added after the peas and pepper, and the egg with vinegar goes into the soup about 10 minutes after the tomatoes. The order is important to ensure the vegetables cook without breaking down too quickly. For the egg and vinegar mixture, use a little hot soup before pouring it into the pot. Incorporate the liquid gradually and mix well. Tarragon is added during cooking, while parsley is added after the heat is turned off. This way, the difference between the two flavors is better preserved. Substitutions The recipe is built around veal with bone, so this is the base that should not be changed if you want to maintain the original flavor. For the other ingredients, the source does not specify direct substitutions. You can use frozen vegetables as they are, without thawing them beforehand. Apple cider vinegar is the one used in the original recipe. It provides the final sourness along with the taste of the tomatoes, so substituting it may change the soup's profile. Variations You can adjust the amount of vinegar depending on how sour you like the soup. It is safer to start with the indicated 2 tablespoons and taste before serving. The tarragon can be kept at the level of 1 teaspoon from the recipe or reduced if you prefer a milder flavor. It is one of the ingredients that define this soup, along with vinegar and veal. If you use frozen vegetables that are already cut, still respect the indicated timing for adding them: the peas and pepper go in after the carrot and parsnip have started to soften. Serving ideas The soup is served hot, with chopped parsley added at the end. The flavor is sweet and sour, and the tarragon gives it a distinctive note. For a family meal, it can be placed directly into bowls after you have mixed the egg well with the vinegar throughout the pot. Frequently asked questions How long should the veal boil? In the first stage, the meat boils for 10-15 minutes until it begins to soften when tested with a fork. The recipe does not specify a total boiling time, as this depends on the pieces of meat and how quickly they cook. When are the frozen vegetables added? The peas and frozen red pepper are added after the carrot and parsnip start to soften. They are not added at the beginning with the other vegetables. When is the vinegar added? The apple cider vinegar is mixed with the egg after the tomatoes have boiled for about 10 minutes. The mixture is thinned with a little hot soup, then added to the pot taken off the heat. Why is the egg mixed with a little soup beforehand? Mixing the egg and vinegar with a little boiled soup helps the composition combine more easily with the liquid in the pot. It is then poured into the soup and mixed well with a spatula. Can the soup be made more sour? Yes. The recipe uses 2 tablespoons of apple cider vinegar, but the taste can be adjusted according to preferences. It is best to taste after adding the indicated amount. Nutritional values The values below are estimates. They can vary significantly based on how much edible meat remains on the bones, the size of the vegetables, and the number of servings you divide the soup into. If the pot is divided into approximately 8 servings, one serving may contain around: 150-200 kcal 18-22 g protein 10-15 g carbohydrates 4-7 g fat The soup is a good source of protein due to the veal and egg. The vegetables contribute carbohydrates and fiber, while the water and broth make up the majority of a serving's volume. For an accurate estimate, information about the edible portion of the meat, the weight of each ingredient, and the precise number of servings would be needed. Storage and reheating After cooling, store the soup in the refrigerator in a covered container. Since it contains an egg added at the end, it is best consumed within a few days and not left at room temperature for long. Reheat only the amount you plan to serve. Heat it gradually, without letting it boil aggressively, so that the texture obtained from the egg remains as pleasant as possible.
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