Veal bone soup

Veal Bone Broth: A Traditional Recipe Full of Flavor

Who can resist a warm, fragrant soup that embraces you with the first spoonful? Veal bone broth is a dish that not only warms the soul but also offers a multitude of nutritional benefits. It's the perfect remedy for chilly days or for those moments when you want to indulge in a comforting meal. In this recipe, the roasted bones bring a unique aroma and flavor, turning every bowl of soup into a true culinary experience.

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 70 minutes
Servings: 6-8

Ingredients:

- 1.34 kg veal bones with marrow, cut into pieces
- 2 carrots, peeled and sliced
- 1 onion, studded with two cloves
- 1 bell pepper (green, red, or yellow), whole
- 1/2 liter of tomato juice (or another acidifying agent: wine vinegar, apple cider vinegar, lemon juice, boiled borscht)
- 1 parsnip, peeled and chopped
- 1 slice of celery root
- Bouquet garni: 4 sprigs of thyme, 1 celery leaf, 1 bay leaf
- 1 teaspoon of cumin seeds
- 2 allspice berries
- White and black pepper, freshly ground, to taste
- 1/2 cup of dry red wine
- 1 tablespoon of salt
- Toasted dark bread, for serving
- Croutons, optional

Preparation:

1. Preparing the bones: Preheat the oven to 220°C. Wash and dry the veal bones thoroughly. Place them in a baking dish and season with salt and freshly ground black pepper. Roasting the bones will add a rich flavor to the soup. Bake for 10 minutes at high heat, then reduce the temperature to 180°C and let them brown for 40-50 minutes.

2. Boiling the vegetables: Start preparing the soup about 20 minutes after placing the bones in the oven. In a large pot, add about 3-4 liters of water and bring to a boil. Peel and chop the carrots, parsnip, and celery. Add the vegetables to the water along with the bouquet garni (the bundle of herbs).

3. Preparing the spices: In a dry skillet, toast the cumin seeds and allspice berries for a few minutes until fragrant. Use a mortar to roughly grind them, then add them to the pot with the vegetables.

4. Deglazing the pan: Once the bones are browned, remove the baking dish from the oven. Place it on the stovetop over the flame. Pour the red wine into the dish and use a wooden spatula to deglaze the caramelized bits. Allow the alcohol to evaporate, then pour the resulting sauce into the pot with the vegetables.

5. Adding the bones: After the vegetables have boiled for about 30 minutes, remove them with a slotted spoon and keep them warm in a covered bowl. Add the roasted bones to the pot, season with salt, and any foam that has formed, allowing everything to simmer for 40 minutes.

6. Finalizing the soup: When the soup is ready, add the tomato juice (or chosen acidifying agent) and reintroduce the vegetables. Let it boil for 5 minutes, then turn off the heat.

Serving:

Veal bone broth is served hot, alongside slices of toasted dark bread, which can be spread with warm marrow, sprinkled with a pinch of salt and white pepper. For an extra touch of flavor and a contrast of textures, add crunchy croutons.

A pickled hot pepper served alongside the soup is an excellent choice, adding a hint of spice that balances the rich flavor of the broth. And for a moment of indulgence, a glass of red wine pairs perfectly, but make sure not to drive afterward!

Nutritional Benefits:

Veal bone broth is an excellent source of collagen, which supports joint and skin health, as well as minerals like calcium and phosphorus. Additionally, the added vegetables contribute to the intake of vitamins and fiber, making this soup a nutritious choice.

Possible Variations:

If you want to experiment, you can add other vegetables such as zucchini or potatoes, or even different herbs like cilantro or parsley. You can also replace the red wine with balsamic vinegar for a different flavor.

Frequently Asked Questions:

1. Can I use other types of bones?
Absolutely! Beef or even pork bones can be used, but the flavor will vary. Veal bones provide a more delicate and refined broth.

2. What is the best way to store the soup?
The soup can be kept in the refrigerator for 3-4 days or frozen for later consumption. Make sure to store it in an airtight container.

3. Can I make the soup vegetarian?
Of course! You can replace the bones with dried mushrooms or a mix of vegetables and spices to create a delicious vegetarian-inspired broth.

Veal bone broth is more than just a recipe; it's a tradition, a story, and a culinary indulgence that brings joy to every bowl. So embrace the cooking process and let yourself be carried away by the delightful aromas of this comforting soup!