Sour veal soup – a comforting recipe perfect for cool days or after a long night. This soup is not only delicious but also nourishing, with a rich flavor that will bring a smile to your face. The tradition of making veal soup has been passed down through generations, becoming a symbol of comfort and goodness in many households. Let’s discover together how to prepare this delicacy step by step!
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6-8
Ingredients:
- 500 g veal bones with meat (for a rich taste)
- 100 g smoked meat (optional, for extra flavor)
- 2-3 green onion stalks, including the green tops
- 1 medium white onion
- 1 bell pepper
- 1 green bell pepper
- 3-4 large tomatoes
- 1 large carrot
- 1 small celery (with leaves)
- 1 parsnip or white radish
- 1 medium zucchini
- 1 large potato
- 1 bunch of fresh lovage
- 1 bunch of fresh parsley
- 500 ml borscht (or boiled sour cherry juice, for a special note)
- 2-3 tablespoons of concentrated tomato paste
- Olive or sunflower oil (for sautéing)
- Salt and pepper to taste
Preparation:
1. Preparing the meat: Start by placing the veal bones in a large pot with cold water. Bring the water to a boil and skim off the impurities with a spoon. This is an important step to achieve a clear and tasty soup.
2. Preparing the vegetables: Meanwhile, take care of the vegetables. Blanch the tomatoes for a few minutes, then peel them and chop them into cubes or blend them, depending on your preference. Grate the carrot on a small grater and the celery on a large grater. Cut the zucchini and potato into small cubes, and finely chop the remaining vegetables.
3. Sautéing the vegetables: In a large pan, heat a little oil and add the chopped white onion. Sauté the onion until golden, then add the grated carrot and finally the bell pepper and green pepper. Sautéing the vegetables will help intensify the flavors.
4. Boiling the soup: After skimming the meat, add the sautéed vegetables to the pot with the veal bones. First, add the root vegetables and potato, letting them boil for about 15 minutes. Then, add the finely chopped remaining vegetables.
5. Sour the soup: In another pot, heat the borscht (or sour cherry juice) until it boils, adding a little onion and thyme for extra flavor. This step will ensure that the acidity blends perfectly with the other ingredients.
6. Finishing the soup: Once all the vegetables are cooked, add the tomato juice and mix well. Add the green onion tops and some of the chopped herbs. Turn off the heat and cover the pot with a lid to allow the flavors to develop.
7. Serving: The sour veal soup is served hot, sprinkled with the remaining fresh herbs and, if desired, with a spoonful of sour cream on top. This will add a creamy note and perfectly complement the sour taste of the soup.
Useful tips:
- You can adjust the acidity of the soup by adding more or less borscht, depending on your preferences.
- If you like more intense flavors, you can add a few peppercorns or bay leaves during boiling.
- Replace veal bones with diced beef for a heartier soup.
- This soup pairs wonderfully with a slice of fresh bread or polenta.
Nutritional information (per serving):
- Calories: approximately 250-300 kcal
- Protein: 20 g
- Fat: 10 g
- Carbohydrates: 30 g
- Vitamins and minerals: rich in vitamin C from tomatoes and vegetables, iron from veal, and antioxidants from herbs.
Frequently asked questions:
1. Can the sour veal soup be frozen?
Yes, the soup can be frozen, but it is recommended to do so without sour cream. You can add sour cream only when serving.
2. Can I use other vegetables?
Of course! This recipe is very versatile. You can add pumpkin, green beans, or any vegetable you prefer.
3. Is sour veal soup good for a diet?
Sour veal soup is a healthy option, rich in protein and vitamins, but it is good to be mindful of the fat content in the meat.
4. What drinks pair well with sour veal soup?
Sour veal soup can be wonderfully enjoyed alongside a glass of dry white wine or a fragrant herbal tea.
Sour veal soup is more than just a meal; it’s a culinary experience that will warm your soul and remind you of family gatherings. So, don’t hesitate to try it and enrich it with your own variations! Enjoy!
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6-8
Ingredients:
- 500 g veal bones with meat (for a rich taste)
- 100 g smoked meat (optional, for extra flavor)
- 2-3 green onion stalks, including the green tops
- 1 medium white onion
- 1 bell pepper
- 1 green bell pepper
- 3-4 large tomatoes
- 1 large carrot
- 1 small celery (with leaves)
- 1 parsnip or white radish
- 1 medium zucchini
- 1 large potato
- 1 bunch of fresh lovage
- 1 bunch of fresh parsley
- 500 ml borscht (or boiled sour cherry juice, for a special note)
- 2-3 tablespoons of concentrated tomato paste
- Olive or sunflower oil (for sautéing)
- Salt and pepper to taste
Preparation:
1. Preparing the meat: Start by placing the veal bones in a large pot with cold water. Bring the water to a boil and skim off the impurities with a spoon. This is an important step to achieve a clear and tasty soup.
2. Preparing the vegetables: Meanwhile, take care of the vegetables. Blanch the tomatoes for a few minutes, then peel them and chop them into cubes or blend them, depending on your preference. Grate the carrot on a small grater and the celery on a large grater. Cut the zucchini and potato into small cubes, and finely chop the remaining vegetables.
3. Sautéing the vegetables: In a large pan, heat a little oil and add the chopped white onion. Sauté the onion until golden, then add the grated carrot and finally the bell pepper and green pepper. Sautéing the vegetables will help intensify the flavors.
4. Boiling the soup: After skimming the meat, add the sautéed vegetables to the pot with the veal bones. First, add the root vegetables and potato, letting them boil for about 15 minutes. Then, add the finely chopped remaining vegetables.
5. Sour the soup: In another pot, heat the borscht (or sour cherry juice) until it boils, adding a little onion and thyme for extra flavor. This step will ensure that the acidity blends perfectly with the other ingredients.
6. Finishing the soup: Once all the vegetables are cooked, add the tomato juice and mix well. Add the green onion tops and some of the chopped herbs. Turn off the heat and cover the pot with a lid to allow the flavors to develop.
7. Serving: The sour veal soup is served hot, sprinkled with the remaining fresh herbs and, if desired, with a spoonful of sour cream on top. This will add a creamy note and perfectly complement the sour taste of the soup.
Useful tips:
- You can adjust the acidity of the soup by adding more or less borscht, depending on your preferences.
- If you like more intense flavors, you can add a few peppercorns or bay leaves during boiling.
- Replace veal bones with diced beef for a heartier soup.
- This soup pairs wonderfully with a slice of fresh bread or polenta.
Nutritional information (per serving):
- Calories: approximately 250-300 kcal
- Protein: 20 g
- Fat: 10 g
- Carbohydrates: 30 g
- Vitamins and minerals: rich in vitamin C from tomatoes and vegetables, iron from veal, and antioxidants from herbs.
Frequently asked questions:
1. Can the sour veal soup be frozen?
Yes, the soup can be frozen, but it is recommended to do so without sour cream. You can add sour cream only when serving.
2. Can I use other vegetables?
Of course! This recipe is very versatile. You can add pumpkin, green beans, or any vegetable you prefer.
3. Is sour veal soup good for a diet?
Sour veal soup is a healthy option, rich in protein and vitamins, but it is good to be mindful of the fat content in the meat.
4. What drinks pair well with sour veal soup?
Sour veal soup can be wonderfully enjoyed alongside a glass of dry white wine or a fragrant herbal tea.
Sour veal soup is more than just a meal; it’s a culinary experience that will warm your soul and remind you of family gatherings. So, don’t hesitate to try it and enrich it with your own variations! Enjoy!