Veal soup


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Cut the lean meat into cubes and then wash both the cubes and the brisket. Drain and then put all the meat in a pot. Cover the meat with water, salt and cook. Let it boil for a few minutes, froth and then throw away the water. Wash the meat and put it back in the pot, add salt and cook, covering the pot with a lid. If foam is still formed during boiling, then we take care to remove it.

Let it boil, on the right heat for about 1 hour, while we take care of the vegetables. So we clean the vegetables (bell pepper, carrot, celery, onion), wash it and then cut it to everyone's liking. Then add it to the pot and when it is half cooked, add the cleaned, washed and diced potatoes. Leave it to boil for about 10 minutes, then add the peeled and diced tomatoes and the tomato juice. Season with salt and pepper to taste and let it boil for a few minutes.

Separately, boil the borscht and then add it to the soup pot together with the finely chopped larch. Let it boil for a few more minutes, then remove the pot from the heat and add the noodles that I boiled separately.

Serve as such or with sour cream. It goes very well with a hot pepper ... mmm ... delicious.


Veal soup

Consistency, colorful, fully enjoyed when you come home after a tiring day of work.

  • 2 pieces of ground beef
  • 2 carrots
  • 1/2 celery
  • 1/2 kg of sorrel (I had frozen since autumn, you can replace it with borscht)
  • 100g of rice
  • 200ml sour cream 25% fat
  • 2 yolks
  • leustean, net

Wash the broth and boil it in cold water. When the water starts to boil, reduce the heat to a minimum and let it boil for about 1 hour. Add the cleaned, washed and put vegetables on the large grater and the larch. When the meat has boiled, take it out and let it cool, then cut it into cubes and put it back in the soup. Add the rice, let it boil for 10 minutes. Season with salt and add the sorrel. Let it boil for another 5 minutes and then turn off the heat. Drizzle with yolk and sour cream and serve (rub the yolks with sour cream in a bowl and gradually add the hot juice, then pour everything into the pot and mix).

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Try tarragon soup with veal!

If you like veal, this soup will surely be a delight for you. If not, you can replace veal with poultry. And if you don't like meat, you can cook it without it. Therefore, this recipe is welcome in anyone's home, whether they prefer veal, poultry, or either.

Let's see how we can prepare this veal soup.

- veal breast (approx. ½ kg)
- carrots
- parsley
- celery
- a medium-sized onion
- 20 g of rice
- a yolk
- 100 ml sour cream or yogurt
- 2 tablespoons oil
- borscht, juice or lemon salt
- tarhon
- salt

Method of preparation:

We cut the meat into pieces and boil it in 3 liters of cold water. The vegetables and onions that are given on the grater with large holes, cook for 2 minutes in oil, then add to the soup, along with a teaspoon of grated salt. When you notice that everything is almost cooked, put the rice and mix well so that it does not stick to the bottom of the pot. Let it boil for about 30 minutes. Then, sour the soup to taste.

If we soured the soup with borscht, let it boil for a few more minutes and then take it off the heat, straighten it and salt it.

For flavor, add a teaspoon of finely chopped tarragon tip.

This soup can be prepared in the same way with or without other meat.

Try this recipe soup of tarragon with veal and I'm waiting for you to tell me if you liked it!


Lentil soup

Lentils are not a fairly used ingredient in Romanian cuisine, but they are delicious. Here's how to make a tasty lentil soup!

1. Peel and finely chop all the vegetables and then put them in the cooking pot together with the lentils and 1.5 liters of water. Season with salt and pepper and bring to a boil.

2. After the lentils have boiled, add the crushed garlic, oil, thyme and chopped parsley.

3. Extinguish the fire and leave it like this for 10 minutes before bringing the soup to the table accompanied by a quarter of a lemon, with the help of which each one will sour his soup.

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Transylvanian veal soup

This weekend I gave free rein to my cravings and I cooked a Transylvanian veal soup. Not soup, not beef, but a good homemade veal soup. Why Transylvanian? Because it is enjoyed with a lot of sour cream, it has potatoes and it is not excessively sour. It is very important to cook it over low heat.

600 - 800 gr veal bones with meat (I used generous oxen from the spinal cord and tail)

Mare large celery or ½ small celery

Sour cream (add it directly to the plate)

Wash meat and vegetables well. Boil the pieces of meat together with the onion, carrots, peppers, parsley and parsnips, over very low heat. Put the vegetables whole because after about an hour, we take them out. The meat will cook for at least another hour, still on low heat, so that all the taste can be found in the juice. After removing the vegetables, we cut them into cubes, except for the onion and celery, which we no longer need, and the kapia pepper, which we chop with a knife. We will add them back, in the soup, towards the end. After the meat has boiled well, add the tomato juice, the peeled and diced potatoes, continuing to boil the composition for about 15 minutes until the potatoes are almost soft. Also now we add the thyme branch. At the end, add the boiled and diced vegetables, vinegar, salt, pepper and parsley and let the soup boil for another 2-3 minutes.


Meatball soup with veal

Meatball soup is one of the most popular Romanian dishes. With an unmistakable sour aroma, it is a rich and filling dish, appreciated equally in restaurants and family dinners.

Obviously, meatballs are the central element of this preparation. Their original recipe is based on minced pork, combined with rice. But. as we demonstrate in the following lines, there are also variations. For example, you can prepare meatballs using chicken, fish or, as in this recipe, veal.

Ingredients

  • 1 carrot, grated
  • 1 parsley root, put on a grater
  • 1/2 celery or 2 celery stalks
  • lemon or borscht juice
  • 1 onion, chopped
  • larch leaves
  • 1 yolk
  • 100 ml cream
  • 200 g minced veal
  • 1 tablespoon rice
  • 20 g flour
  • 1 or
  • 1 bunch of dill

Method of preparation

For a more intense taste, first fry all the vegetables in a tablespoon of olive oil. You can do this in a pan or even in the pot where you are going to make the soup.

"Turn off" the vegetables with 2 liters of water and 1 teaspoon of salt. Cover the pot with a lid and leave on low heat for 30 minutes, during which time the meatballs are prepared.

The operation is not difficult. Combine minced meat with egg, flour, pre-washed rice, salt and pepper to taste. Mix the whole composition well, then shape the hairs.

Add one at a time to the soup, and after they have all been added, let the soup simmer for another 30-40 minutes.

At the end, add sour borscht or lemon juice to taste.

Drizzle with a mixture of egg yolk and cream, sprinkle with chopped greens and serve hot. If you are a fan of spicy dishes, you will definitely appreciate a hot pepper with this delicious soup.


Transylvanian veal soup

This weekend I gave free rein to my cravings and I cooked a Transylvanian veal soup. Not soup, not beef, but a good homemade veal soup. Why Transylvanian? Because it is enjoyed with a lot of sour cream, it has potatoes and it is not excessively sour. It is very important to cook it over low heat.

600 - 800 gr veal bones with meat (I used beef generous pieces of spinal cord and tail)

Mare large celery or ½ small celery

Sour cream (add it directly to the plate)

Wash meat and vegetables well. Boil the pieces of meat together with the onion, carrots, peppers, parsley and parsnips, over very low heat. Put the vegetables whole because after about an hour, we take them out. The meat will cook for at least another hour, still on low heat, so that all the taste can be found in the juice. After removing the vegetables, we cut them into cubes, except for the onion and celery, which we no longer need, and the kapia pepper, which we chop with a knife. We will add them back, in the soup, towards the end. After the meat has boiled well, add the tomato juice, the peeled and diced potatoes, continuing to boil the composition for about 15 minutes until the potatoes are almost soft. Also now we add the thyme branch. At the end, add the boiled and diced vegetables, vinegar, salt, pepper and parsley and let the soup boil for another 2-3 minutes.


Transylvanian veal soup

This weekend I gave free rein to my cravings and I cooked a Transylvanian veal soup. Not soup, not beef, but a good homemade veal soup. Why Transylvanian? Because it is enjoyed with a lot of sour cream, it has potatoes and it is not excessively sour. It is very important to cook it over low heat.

600 - 800 gr veal bones with meat (I used beef generous pieces of spinal cord and tail)

Mare large celery or ½ small celery

Sour cream (add it directly to the plate)

Wash meat and vegetables well. Boil the pieces of meat together with the onion, carrots, peppers, parsley and parsnips, over very low heat. Put the vegetables whole because after about an hour, we take them out. The meat will cook for at least another hour, still on low heat, so that all the taste can be found in the juice. After removing the vegetables, we cut them into cubes, except for the onion and celery, which we no longer need, and the kapia pepper, which we chop with a knife. We will add them back, in the soup, towards the end. After the meat has boiled well, add the tomato juice, the peeled and diced potatoes, continuing to boil the composition for about 15 minutes until the potatoes are almost soft. Also now we add the thyme branch. At the end, add the boiled and diced vegetables, vinegar, salt, pepper and parsley and let the soup boil for another 2-3 minutes.


Meatball soup with veal

Meatball soup is one of the most popular Romanian dishes. With an unmistakable sour aroma, it is a rich and filling dish, appreciated equally in restaurants and family dinners.

Obviously, meatballs are the central element of this preparation. Their original recipe is based on minced pork, combined with rice. But. as we demonstrate in the following lines, there are also variations. For example, you can prepare meatballs using chicken, fish or, as in this recipe, veal.

Ingredients

  • 1 carrot, grated
  • 1 parsley root, put on a grater
  • 1/2 celery or 2 celery stalks
  • lemon or borscht juice
  • 1 onion, chopped
  • larch leaves
  • 1 yolk
  • 100 ml cream
  • 200 g minced veal
  • 1 tablespoon rice
  • 20 g flour
  • 1 or
  • 1 bunch of dill

Method of preparation

For a more intense taste, first fry all the vegetables in a tablespoon of olive oil. You can do this in a pan or even in the pot where you are going to make the soup.

"Turn off" the vegetables with 2 liters of water and 1 teaspoon of salt. Cover the pot with a lid and leave on low heat for 30 minutes, during which time the meatballs are prepared.

The operation is not difficult. Combine minced meat with egg, flour, pre-washed rice, salt and pepper to taste. Mix the whole composition well, then shape the hairs.

Add one by one to the soup, and after they have all been added, let the soup simmer for another 30-40 minutes.

At the end, add sour borscht or lemon juice to taste.

Drizzle with a mixture of egg yolk and cream, sprinkle with chopped greens and serve hot. If you are a fan of spicy dishes, you will definitely appreciate a hot pepper with this delicious soup.


Transylvanian veal soup

This weekend I gave free rein to my cravings and I cooked a Transylvanian veal soup. Not soup, not beef, but a good homemade veal soup. Why Transylvanian? Because it is enjoyed with a lot of sour cream, it has potatoes and it is not excessively sour. It is very important to cook it over low heat.

600 - 800 gr veal bones with meat (I used beef generous pieces of spinal cord and tail)

Mare large celery or ½ small celery

Sour cream (add it directly to the plate)

Wash meat and vegetables well. Boil the pieces of meat together with the onion, carrots, peppers, parsley and parsnips, over very low heat. Put the vegetables whole because after about an hour, we take them out. The meat will cook for at least another hour, still on low heat, so that all the taste can be found in the juice. After removing the vegetables, we cut them into cubes, except for the onion and celery, which we no longer need, and the kapia pepper, which we chop with a knife. We will add them back, in the soup, towards the end. After the meat has boiled well, add the tomato juice, the peeled and diced potatoes, continuing to boil the composition for about 15 minutes until the potatoes are almost soft. Also now we add the thyme branch. At the end, add the boiled and diced vegetables, vinegar, salt, pepper and parsley and let the soup boil for another 2-3 minutes.


Transylvanian veal soup

This weekend I gave free rein to my cravings and I cooked a Transylvanian veal soup. Not soup, not beef, but a good homemade veal soup. Why Transylvanian? Because it is enjoyed with a lot of sour cream, it has potatoes and it is not excessively sour. It is very important to cook it over low heat.

600 - 800 gr veal bones with meat (I used beef generous pieces of string and tail)

Mare large celery or ½ small celery

Sour cream (add it directly to the plate)

Wash meat and vegetables well. Boil the pieces of meat together with the onion, carrots, peppers, parsley and parsnips, over very low heat. Put the vegetables whole because after about an hour, we take them out. The meat will cook for at least another hour, still on low heat, so that all the taste can be found in the juice. After removing the vegetables, we cut them into cubes, except for the onion and celery, which we no longer need, and the kapia pepper, which we chop with a knife. We will add them back, in the soup, towards the end. After the meat has boiled well, add the tomato juice, the peeled and diced potatoes, continuing to boil the composition for about 15 minutes until the potatoes are almost soft. Also now we add the thyme branch. At the end, add the boiled and diced vegetables, vinegar, salt, pepper and parsley and let the soup boil for another 2-3 minutes.