Veal Soup

Veal Soup - A Comforting Delicacy

Veal soup is a traditional dish, full of flavor and warmth, perfect for cool days or for moments when we want to indulge in a bowl of goodness. This recipe is not just a simple soup, but a culinary experience that brings together fresh and aromatic ingredients, offering not only a superb taste but also a feeling of comfort and familiarity. The total preparation time is about 2 hours, and this recipe is enough for 4 generous servings.

Ingredients:
- 500 g veal breast
- 2 l water
- 1 large onion
- 2 carrots
- 1 celery root
- 1 parsnip
- 1 bell pepper
- 3-4 tomatoes (preferably well-ripened)
- salt, to taste
- fresh or dried thyme
- fresh or dried tarragon
- fresh lovage
- 1 l borscht
- 1 beaten egg
- noodles or pasta (optional)

Preparation:

1. Preparing the meat: Start by washing the veal breast well under a stream of cold water. If necessary, cut the meat into smaller pieces, which will help it cook evenly. After that, pat the meat dry with a paper towel to remove excess water.

2. Boiling the meat: Place the meat in a large pot and add the 2 liters of water, ensuring it is completely covered. Add the whole, peeled onion, the carrot cut in half, the whole celery root, and the parsnip to intensify the flavors. Let everything boil over medium heat for about 1 hour or until the meat becomes tender. If you prefer a quicker cooking time, you can use a pressure cooker.

3. Preparing the vegetables: While the meat is boiling, cut the tomatoes into cubes or puree them after blanching them for 1 minute in hot water and peeling them. In a pan, sauté the tomatoes together with the diced bell pepper until they become soft and fragrant.

4. Combining the ingredients: Once the meat is boiled, remove it from the pot and cut it into small cubes. The vegetables (carrot, celery, parsnip) can be either diced or mashed, depending on your preferences. Add the cooked vegetables to the pan with the tomatoes and bell pepper, mixing everything well.

5. Finishing the soup: Add the vegetable mixture to the pot with the meat broth, then reintroduce the pieces of meat. Adjust the salt and add thyme, tarragon, and lovage for extra flavor. Let the soup simmer on low heat for another 10-15 minutes for the flavors to blend.

6. Adding the borscht: Add the boiled borscht, mixing well. The care with which you add the borscht can transform the soup into a true delicacy, so don't rush. 5-7 minutes of boiling will be enough to incorporate all the flavors.

7. Final Touch: Finally, turn off the heat and add the beaten egg, stirring quickly to incorporate it evenly. This step will give the soup a creamy texture and a more appetizing appearance. Freshly chopped parsley or lovage can be added on top for an extra touch of freshness.

8. Serving: You can serve the veal soup alongside noodles or pasta, if desired. A slice of freshly baked bread or a steaming polenta will perfectly complement this dish. Don't forget to sprinkle some fresh herbs on top for a pleasing look!

Practical Tips:
- Choosing ingredients: Use quality veal, as this will significantly influence the final taste of the soup. Opt for fresh, seasonal vegetables to achieve the best flavors.
- Vegetarian option: If you want a lighter version, you can replace the veal with mushrooms or protein-rich vegetables like chickpeas or lentils.
- Thickening the soup: If you prefer a thicker soup, you can add some diced potatoes during the vegetable boiling stage.

Nutritional Benefits:
Veal soup is an excellent source of protein, vitamins, and minerals, thanks to the meat and fresh vegetables used. The vitamins from carrots and bell peppers contribute to eye health and the immune system, while borscht adds a boost of probiotics, beneficial for digestion.

Frequently Asked Questions:
- How long can veal soup be stored? The soup keeps well in the refrigerator for 3-4 days. You can reheat it on low heat, adding a little water if necessary.
- Can I add other vegetables? Of course! You can experiment with zucchini, potatoes, or even peas, depending on your tastes.

Personal Story:
I remember how, every Sunday, my grandmother would prepare veal soup for the whole family. The enticing aroma that spread throughout the house was a true ritual, and each bite was a journey back in time, filled with cherished memories. This recipe is a tribute to those beautiful moments and an invitation for you to create your own memories around the table.

I hope this veal soup recipe brings you joy and comfort, just as it has for me! Enjoy!