Veal soup

Veal soup is a classic, comforting dish, perfect for chilly days or to bring a touch of warmth to the hearts of loved ones. This simple yet flavorful recipe will transform any meal into a feast. I will guide you step by step so that you can achieve a delicious soup, full of diverse flavors and textures.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6-8

Ingredients:
- 500 g beef bones with meat (choose bones with marrow for a richer taste)
- 100 g smoked meat (optional, for added flavor)
- 2-3 green onions (with tails)
- 1 medium white onion
- 1 bell pepper
- 1 green bell pepper
- 3 ripe tomatoes (you can also use canned tomatoes)
- 1 large carrot
- 1 small celery, with leaves
- 1 parsnip (or parsley root)
- 1 small zucchini
- 1 medium potato
- 1 bunch of fresh lovage
- 1 bunch of fresh parsley
- 200 ml borscht (or souring agent, such as greengage juice)
- 2 tablespoons of tomato paste
- Salt and pepper to taste

Instructions:

1. Start by washing the beef bones well under running water. Then, place them in a large pot and cover with cold water (about 3 liters). Turn on the heat and bring to a boil. During boiling, do not forget to skim the soup whenever necessary. This step is essential for achieving a clear and tasty soup.

2. While the meat is boiling, prepare the vegetables. Wash the tomatoes and blanch them in boiling water for 2-3 minutes. Then, place them in a bowl of cold water and peel them. Cut them into cubes. This simple blanching technique will make peeling much easier.

3. Clean and chop the white onion, carrot, bell peppers, celery, and zucchini. The potato should be cut into cubes. Chop the lovage and parsley finely.

4. After the meat has boiled for about an hour and has been well skimmed, add the onion, carrot, celery, potato, and zucchini. Let it simmer on low heat for another 30 minutes.

5. Add the chopped peppers, tomatoes, parsnip, and smoked meat (if you chose to use it) and continue to boil for 15 minutes. Finally, add the borscht or souring agent and the tomato paste, seasoning with salt and pepper to taste.

6. After the soup has boiled well, turn off the heat and add the chopped lovage and parsley. These herbs will add a fresh taste and a splash of color to the soup.

7. Let the soup rest for 10-15 minutes before serving, so the flavors can blend perfectly.

Veal soup is served hot, alongside a slice of fresh bread or with hot peppers for the more adventurous. A personal touch you can add is to sprinkle a little yogurt or sour cream on top for a creamy and refreshing contrast. A delicious variation is to add a few leaves of spinach or kale for an extra nutrient boost.

This veal soup recipe is not only a hearty meal but also an excellent way to gather the family around the table, enjoying together a plate full of goodness. Savor every spoonful!