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Sweet veal soup

Sweet veal soup



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A delicious soup with lots of vegetables and veal

  • veal bones with meat 500 g.,
  • yellow onion 2 pieces,
  • green pepper 1 piece,
  • green peas 200g.,
  • green beans 200g.,
  • carrots 100 g.,
  • leustean 1 link,
  • parsley 1 link,
  • eggs 2 pieces,
  • iodized salt,

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Sweet veal soup:

The meat is boiled in cold water with a little salt, approx. 40 minutes on high heat, froth after the first boil. Peel a squash, grate it and squeeze the juice. After the meat and vegetables are cooked, the soup is finished by adding the beaten egg, creating the rag effect. Serve hot with vinegar, hot peppers or sour cream to taste.


Veal soup with vegetables and tarragon

Put the water to boil in a 3 l pot.
We clean, wash and chop / cut the vegetables.
We cut the meat into cubes.
When the water boils, add the vegetables and meat and simmer.
Add salt and pepper to taste.
When the vegetables are half cooked, add the peeled, washed and diced potatoes.
Towards the end, add the finely chopped garlic.
When all the vegetables and charcoal are cooked, add the chopped tarragon.
In a bowl, mix the flour with the sour cream, add a few tablespoons of the hot soup, mix and then pour over the soup.

Note: if you want more sour soup, you can add 1-2 tablespoons of vinegar.


Potato soup, fasting or sweet recipe

Potato soup, fasting or sweet recipe. The recipe for this potato soup is over 45 years old. My mother has been doing it since she married my father and they have been married for 46 years.

It is a recipe that does not contain meat, because in the past, when the first new potatoes appeared in the garden, most housewives no longer had smoked meat or fresh pork. The meat from the pork cut for Christmas is preserved in salt in jars and when it was hot, it had to be eaten so as not to spoil.

They did not have freezers or refrigerated boxes to keep the meat longer and so they consumed less meat during the summer. The meat consumed was chicken or chicken and in the happiest cases, veal. From the stories heard from my mother, in those times meat was eaten more on Sundays.

This soup was initially in the fasting version but later the mother added sour cream and egg. Every time this obligatory dish made 2 dishes with breadcrumbs or pancakes, it was like an unwritten law. It is a soup that can be eaten hot or cold, with red onions or hot peppers.

It is my favorite summer soup after the salad and it became my husband's favorite. Every time I ask what kind of soup to make, he clearly answers: potato soup.


Sweet cabbage soup with veal - healthy and hearty

  • Sweet Cabbage Soup with Meat (Maria Matyiku / Epoch Times) Sweet Cabbage Soup with Meat
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Cabbage cut into small pieces then rubbed with coarse salt (Maria Matyiku / Epoch Times) Cabbage cut into small pieces then rubbed with coarse salt
  • Carrots are cut into thin slices, and onions and peppers are finely chopped (Maria Matyiku / Epoch Times) Carrots are cut into thin slices and onions and peppers are finely chopped
  • In a medium-sized pot, brown the pieces of meat for a few minutes on each side, then add hot water. (Maria Matyiku / Epoch Times) In a medium-sized pot, the pieces of meat are browned for a few minutes on each side, after which hot water is added.
  • In the pot in which the meat was browned, add the onions, carrots and diced peppers in turn. (Maria Matyiku / Epoch Times) In the pot where the meat is browned, add the onions, carrots and diced peppers.
  • After a few minutes, add the chopped cabbage, squeezed beforehand by the juice it has left. Then add the tomato cubes and the broth (Maria Matyiku / Epoch Times). After a few minutes, add the chopped cabbage, squeezed beforehand by the juice it has left. Then put the diced tomatoes and the broth
  • Add hot water and sprinkle a teaspoon of greens and a little pepper on top. (Maria Matyiku / Epoch Times) Add hot water and sprinkle a teaspoon of greens and a little pepper on top.
  • (Maria Matyiku / Epoch Times)
  • We wish you good luck! (Maria Matyiku / Epoch Times) We wish you good luck!

Sweet cabbage soup with veal is a healthy, simple, nutritious and particularly consistent food is a soup that can successfully take the place of two dishes.

Veal is much healthier than pork and gives the soup an unmistakable taste. The aromas of thyme and dill complement that of cabbage, giving the soup an extra flavor and a special taste.

Ingredient:

750 g of white cabbage (half a head of cabbage of the right size not too thick),
750 g of veal ribs,
1 onion,
1 carrot,
1 bell pepper,
1-2 diced tomatoes (optional),
1 cup of broth,
1 cup borscht,
salt and pepper to taste,
a few sprigs of thyme,
a bunch of dill,

sour cream or yogurt when serving,

Preparation:

The meat is washed and cleaned of excess fat. In a medium-sized pot, brown the pieces of meat for a few minutes on each side.

Meanwhile, the cabbage is finely chopped and then rubbed with coarse salt and then left for a few minutes to soften and leave the juice that produces bloating to those with a more sensitive stomach.

Cut the carrots into thin slices and finely chop the onion and pepper. Peel a squash, grate it and cut it into cubes.

In the pot in which the meat was browned, add onions, carrots and diced peppers. After a few minutes, add the chopped cabbage, squeezed beforehand by the juice it has left.

Then put the diced tomatoes and broth, then add hot water to cover the cabbage, plus 2-3 cm above the cabbage.

Sprinkle a teaspoon of chopped thyme mixed with dill (optional) and a little pepper on top.

If necessary, pour a little water so that the liquid level is a few cm above the cabbage. Even if cooked, the browned meat will make less foam, the soup will froth if needed.

The soup is left to simmer until the cabbage is soft.

Add the borscht, or in its absence a few tablespoons of white vinegar or lemon juice. Season with salt and pepper and bring to a boil, then remove from the heat.

Sprinkle on top with the rest of the greens and allow to cool slightly. The soup is very tasty and without cream or yogurt.


Ingredients Soup with pork bones

  • 800 grams of pork fork bones, with related meat
  • 2 carrots
  • 80 grams of celery
  • 1 parsnip
  • 1 parsley root
  • 1 onion
  • 1 red pepper
  • 3 potatoes
  • 3 bunches of cauliflower
  • 1 handful of peas
  • 1 handful of green beans
  • 1 large tomato (or, in my case, 5 cherry tomatoes)
  • an assorted bouquet of greens (I used green parsley and chopped larch)
  • salt pepper
  • to taste vinegar, lemon juice or borscht
  • sour cream & # 8211 if desired

Preparation Pork bone soup

Such a soup is quite permissive in terms of ingredients, if you do not have a certain vegetable you can easily replace it with another, if you especially like carrots instead of 2, chicken 4 & # 8211 you adapt it to your tastes and own possibilities and the soup remains very good.

Vegetables, onions and peppers are cleaned, washed and diced.

The bones are boiled in 4 liters of water, adding a tablespoon of salt that will help the foam coagulate. The foam is collected and degreased a few times (pork bones are tasty and savory but they also have fat from which it is better to remove a part). After half an hour of cooking, add the vegetables, onion and pepper:

When the pork bones are cooked so that the meat can be deboned, remove with a whisk and allow to cool slightly.

Meanwhile, peel the potatoes and wash them well, cut them into cubes, cut the cauliflower into the right pieces and add to the soup that is still boiling:

After the bones have cooled, they are deboned and the meat is added to the boiling juice.

Let it boil for a few more minutes and add the peas and green beans.

Tomato (or tomatoes) is scalded (scalded) for a few seconds, peeled and cut into cubes:

Check if the green beans are cooked and add the tomatoes, letting them boil for another two minutes. Turn off the heat, adjust the taste of salt and pepper and add the chopped greens, immediately after that put the lid on the pot and let it steam for about five minutes to intensify its flavors.

Note 1: in Banat and Transylvania it is not usual to add borscht soups, we use lemon juice or vinegar. If you want to use the borscht, it must boil in a separate bowl, then add it to the soup at the end, and boil it once more, before adding the greens.

Note 2: My husband doesn't like sour cream in soup, that's why I avoid straightening soups in the pot. For those who want to add sour cream to the whole soup, mix about 250 grams of sour cream with at least 25% fat (otherwise it will be cut into hot soup) with 2 yolks, add a little hot juice and mix, then add in the the soup whose boiling has already stopped.

Here is the portion of my demon's soup, with sour cream added to the plate, as good as if the whole pot had been right:

Did you like this recipe?


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!


Beef and beetroot soup

A soup inspired by Russian cuisine, with beets and cabbage, which is worth the wait and long hours of cooking.

Grow the base of each tomato and cover with boiling water for 2 minutes. Remove the tomatoes and peel them. Then cut them into quarters. Remove the seeds and finely chop the pulp.

Bring the bone broth to a boil in water mixed with 500ml of concentrated beef soup. Add the onion, celery, parsley and bay leaves and bring to the boil over high heat. Then reduce the heat and simmer covered for 3 hours, until the beef on the bone is penetrated.

Allow to cool slightly and strain the liquid into a bowl. Remove cooked vegetables.

Put the preserved liquid together with the rest of the concentrated beef soup, the tomatoes and the beets to boil, for 1 hour, on low heat, until the beets soften.

Peel the beef and put it in the pot with the kale. Let it boil together for another 20 minutes.

Add vinegar and sugar, season with salt and pepper.

Serve hot soup with a tablespoon of sour cream and finely chopped dill.

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Soup or broth? What's the difference between soup and broth?

In dictionary terms, soup is more of a broth / stew of meat or vegetables, which may contain noodles, rice or dumplings. The soup is a liquid preparation and WITHOUT sour.
Soup is a liquid preparation of vegetables and possibly meat, berries, etc. The soup is soured with tomato sauce, lemon, borscht, larch, etc. So today, we prepare a veal and vegetable soup.

Beef soup with lots of vegetables and roots is a perfect way to give children cooked vegetables. I opted for veal from Nivalli. The meat was tender and juicy, so it could be easily eaten by Sănduț, who during this period does not have front milk teeth. I suggest you opt for young beef for a tasty soup. See the Nivalli offer here.

Veal soup with vegetables and beans

I insist to show you another picture with this veal fillet from Nivalli, to see how "clean" it is inside, it does not contain fibrous threads, so from this type of meat you can prepare not only soup but also steaks at the cauldron or Beef Ham, see the recipe here.

Beef soup with beans and vegetables

Ingredients veal / beef soup with beans and vegetables:

600 gr diced veal
about 3 L of water

3 tablespoons oil
1 medium onion finely chopped
1 diced carrot (200 gr)
the sauce of 2 peeled tomatoes and mixed in a blender (I used a can of 240 gr)

3-4 diced potatoes 400 gr
70 gr chopped celery root
1 small root of chopped parsley (20 gr) & # 8211 optional
1 bell pepper cut into strips (you can also use frozen)

200 gr red beans I used canned

Spices:
salt and pepper, marjoram, 3 bay leaves
chopped parsley to serve

Preparation of veal / beef soup with beans and vegetables:

1. Boil the meat in clean water until it foams. Remove the foam and reduce the heat. Add the peppercorns, bay leaf and marjoram. Let the meat simmer until very soft.

2. Heat the oil in a pan, sauté the onion with the carrot with a little salt, then add the tomato sauce. He suffocates a little more and then goes out. Do not overcook.

3. When the meat is cooked, add the mixture from the pan, the potatoes and the rest of the chopped vegetables. If necessary, add more water. Season the soup with salt and pepper and bring to a boil. Let simmer for about 25 minutes.

4. Towards the end, add the beans to the veal soup and cook for about 5 minutes. Turn off the heat and add the parsley. I didn't have parsley and I decorated it with some pea sprouts.

Beef soup with vegetables and beans

The recipe for beef and bean soup will be especially appreciated in the cold autumn-winter season when we want a comfortable and warm food. My husband and I usually serve it with hot peppers for an intense and super tasty taste. The combination of beef, beans and hot peppers reminds us of Mexican cuisine.

Find out other soup and soup recipes here, I recommend salmon soup. it's very popular in my community. I invite you to discover (vegan) cream soup recipes, see the collection here.

Visit my Facebook or Instagram pages for more useful healthy cooking ideas and tips.

Veal soup with vegetables

Veal / beef soup with beans and vegetables is a simple recipe for lunch. You can prepare the recipe for soup with chicken, turkey or even without meat. It is very rich in flavors and textures, and from a nutritional point of view it contains all the necessary macronutrients: proteins, carbohydrates, fibers and minerals. Tomato sauce in combination with beans and veal are a successful combination worth trying. The soup will keep you low-calorie satiety, so you can eat it even when you're on a diet. My family loves it because it's very tasty. It is prepared in about 1h30 min, including the cooking time of the meat.

Beef soup with lots of vegetables and roots is a perfect way to give children cooked vegetables. I opted for veal from Nivalli. The meat was tender and juicy, so it could be easily eaten by Sănduț, who during this period does not have front milk teeth. I suggest you opt for young beef for a tasty soup. See the Nivalli offer here.

Ingredient:

600 gr diced veal
about 3 L of water

3 tablespoons oil
1 medium onion finely chopped
1 diced carrot (200 gr)
the sauce of 2 peeled tomatoes and mixed in a blender (I used a can of 240 gr)

3-4 diced potatoes 400 gr
70 gr chopped celery root
1 small root of chopped parsley (20 gr) - optional
1 bell pepper cut into strips (you can also use frozen)

200 gr canned red beans

Spices:
salt and pepper, marjoram, 3 bay leaves
chopped parsley to serve

1. Boil the meat in clean water until it foams. Remove the foam and reduce the heat. Add the peppercorns, bay leaf and marjoram. Let the meat simmer until very soft.

2. Heat the oil in a pan, sauté the onion with the carrot with a little salt, then add the tomato sauce. He suffocates a little more and then goes out. Do not overcook.

3. When the meat is cooked, add the mixture from the pan, the potatoes and the rest of the chopped vegetables. If necessary, add more water. Season the soup with salt and pepper and bring to a boil. Let simmer for about 25 minutes.

4. Towards the end, add the beans to the veal soup and cook for about 5 minutes. Turn off the heat and add the parsley.

The recipe for beef and bean soup will be especially appreciated in the cold autumn-winter season when we want a comfortable and warm food. My husband and I usually serve it with hot peppers for an intense and super tasty taste.

Visit my Facebook or Instagram pages for more useful healthy cooking ideas and tips.


TRIPE SOUP

I was quite selective with the restaurants where I could eat a belly soup to my taste & # 8211 without unpleasant odors or with garlic taste, but, especially, not cooked enough. It was an additional reason to prepare my own recipe that you can guide yourself without fail in case you are a fan of this type of soup.

ingredients:

  • 1 kg pre-cooked belly fidelita
  • 1 veal broth (500 gr.)
  • 1 onion
  • 1 parsnip
  • 1 parsley root
  • 3 carrots
  • 5 yolks
  • 250 ml. cooking cream
  • salt to taste
  • 2 bay leaves
  • Gras bell peppers (optional)
  • 4 tablespoons vinegar

In a 5 liter pot, simmer the veal broth, which I preferred to buy with a little meat. After a few froths, add a little salt and whole vegetables. I cover them with a lid and keep the stove fire to a minimum.

I was very surprised to see that the brine boiled extremely quickly, in just 40 minutes the meat was already detached from the bone.

I take the vegetables and the broth out of the soup and then I fill it with a little hot water.

I add the pre-cooked bellies and two bay leaves, after which all I have to do is wait until they penetrate enough.

When the belly is almost ready, I throw in the pot and a few slices of red bell pepper. I like its taste very much and it will give the soup a special flavor.

Season with salt then add 4 tablespoons of vinegar. I leave it for another 5 minutes, turn off the heat and put the soup aside.

I beat the 5 yolks with cooking cream in a large bowl, then I temper the mixture with 2 tablespoons of soup, which I incorporate very slowly so that it doesn't cut.

Carefully turn them over in the pot while stirring constantly until they catch the long-awaited color and the right consistency.

You can serve it as you like with a hot pepper or with a surplus of sour cream and vinegar.


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Video: my finger is sus. (August 2022).