Veal soup with spätzle

Veal soup with spätzle – a journey full of flavors and taste

Veal soup with spätzle is a traditional dish that combines complex flavors in a comforting soup, perfect for chilly days. This recipe promises not only a delicious lunch but also a culinary experience that will bring the whole family to the table.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 4

Essential ingredients:
- 600 g veal bones with meat
- 1 large carrot
- 1 parsnip
- 1/2 celery
- 1 yellow onion
- 1 bay leaf
- 100 g spätzle (homemade noodles)
- 1 bunch of fresh lovage
- iodized salt, to taste
- 1 teaspoon sweet paprika
- freshly ground pepper, to taste
- hot pepper or sour cream, for serving

Preparing the soup:

1. Preparing the bones: Start by placing the veal bones in a large pot with cold water. Add a teaspoon of salt to help extract the flavors from the meat. Bring the water to a boil, then skim the soup with a spoon to remove impurities that form on the surface. This step is essential for obtaining a clear and flavorful soup.

2. Cleaning the vegetables: Meanwhile, clean the vegetables – carrot, parsnip, celery, and onion. Use a large grater to cut the carrot, parsnip, and celery into thin strips. The onion can be diced into larger cubes to add texture to the soup.

3. Adding the vegetables: After the bones have boiled for 10-15 minutes and have been skimmed, add the grated vegetables along with the bay leaf. Season with salt, sweet paprika, and freshly ground pepper. Let it simmer uncovered over medium heat for about 30 minutes, until the meat is tender and the vegetables are cooked.

4. Preparing the spätzle: About 5 minutes before the soup is done, add the spätzle. This type of noodle cooks quickly and will cook perfectly in the soup, absorbing the delicious flavors. Allow to simmer together for another 5 minutes, then taste to check if more salt or spices are needed.

5. Finalizing the dish: Once the spätzle is cooked, remove the pot from heat and add the chopped lovage. This will add a fresh and aromatic note to the soup.

Serving the soup:
Veal soup with spätzle is served hot, with the option to add hot pepper or sour cream, depending on individual preferences. These additions not only enrich the flavor but also bring a touch of freshness.

Useful tips:
- If you can’t find spätzle, you can use regular noodles or even rice to replace this ingredient, although the texture will be different.
- Veal bones with meat can be replaced with diced veal, but the cooking time will be shorter.
- You can also add other vegetables, such as potatoes or zucchini, to vary the recipe.
- Veal soup can be stored in the refrigerator for 2-3 days, and the flavor improves the next day.

Nutritional benefits:
Veal soup is an excellent source of protein, vitamins, and minerals, thanks to the fresh ingredients used. Lovage provides digestive benefits, and the vegetables contribute to an increased fiber intake. Each serving contains about 350 calories, making it a substantial option for a main meal.

Frequently asked questions:
- Can the soup be frozen?
Yes, the soup can be frozen, but it is recommended to add fresh spätzle when serving, to avoid it becoming mushy.
- How can I adjust the taste of the soup?
If you prefer a slightly sour soup, you can add a little lemon juice or white wine vinegar when serving.

Veal soup with spätzle is a simple recipe but with an amazing impact. Its rich taste and comforting texture make it ideal for any occasion. Try it and let yourself be carried away by its flavors, bringing a touch of tradition into every home!