SoupMain CourseDinner

Teleća Čorba (Balkan Veal Soup)

Name: Teleća Čorba (Balkan Veal Soup)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 حصص
Cuisine: balkan
Ingredients: 500 g veal shoulder cut into 2cm cubes; 1 قطعة yellow onion finely chopped; 2 قطعة carrot peeled and diced; 100 g celery root peeled and diced; 2 ملعقة كبيرة vegetable oil; 2 ملعقة كبيرة all-purpose flour; 1,500 ml beef broth or water; 1 قطعة bay leaf; 1.5 ملعقة صغيرة salt; 0.5 ملعقة صغيرة black pepper freshly ground; 1 قطعة egg yolk; 3 ملعقة كبيرة sour cream full-fat; 2 ملعقة كبيرة parsley fresh, finely chopped; 1 قطعة lemon cut into wedges, for serving (اختياري)

A rich and hearty Balkan-style soup featuring tender cubes of veal and root vegetables. The broth is finished with a classic sour cream and egg yolk enrichment, giving it a comforting, velvety texture.

وصفة أصلية من Forkin

الوقت الإجمالي: 1 س 35 د
عدد الحصص: 4
الصعوبة: متوسطة
لكل حصة: 349 kcal

معلومات مسببات الحساسية: قد تحتوي على كرفس وبيض وغلوتين وحليب. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

500 gveal shoulder, cut into 2cm cubes
1 قطعةyellow onion, finely chopped
2 قطعةcarrot, peeled and diced
100 gcelery root, peeled and diced
2 ملعقة كبيرةvegetable oil
2 ملعقة كبيرةall-purpose flour
1,500 mlbeef broth, or water
1 قطعةbay leaf
1.5 ملعقة صغيرةsalt
0.5 ملعقة صغيرةblack pepper, freshly ground

enrichment

1 قطعةegg yolk
3 ملعقة كبيرةsour cream, full-fat

garnish

2 ملعقة كبيرةparsley, fresh, finely chopped
1 قطعةlemon, cut into wedges, for serving(اختياري)

الأدوات

ladle · large pot · small bowl · cutting board · knife · whisk

طريقة التحضير

خطوة بخطوة

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
حوالي 1 د
2
Add the chopped onion and sauté for 5 minutes until softened and fragrant.
حوالي 5 د
3
Add the diced carrot and celery root to the pot. Cook for another 5 minutes, stirring occasionally.
حوالي 5 د
4
Stir in the all-purpose flour and cook for one minute, stirring constantly to form a light roux.
حوالي 1 د
5
Add the cubed veal and stir to coat it with the vegetables and roux.
حوالي 2 د
6
Pour in the beef broth, then add the bay leaf, salt, and black pepper. Stir everything together.
حوالي 1 د
7
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 60 minutes, or until the veal is very tender.
حوالي 1 س
ملاحظة الطاهي: Check the veal for tenderness; it should be easily pierced with a fork. If not, simmer for another 15 minutes.
8
Remove the pot from the heat and discard the bay leaf.
حوالي 1 د
9
In a small bowl, whisk together the egg yolk and sour cream until perfectly smooth.
حوالي 1 د
ملاحظة الطاهي: This mixture is what gives the soup its signature creamy finish.
10
Temper the egg mixture by slowly ladling one or two spoonfuls of the hot soup broth into the bowl while whisking continuously. This prevents the egg from scrambling.
حوالي 1 د
11
Pour the tempered egg and sour cream mixture back into the soup pot, stirring constantly.
حوالي 1 د
12
Return the pot to very low heat for 1-2 minutes to allow the soup to thicken slightly. Do not let it boil.
حوالي 1 د
ملاحظة الطاهي: Boiling at this stage will cause the egg to curdle and ruin the texture.
13
Stir in the chopped fresh parsley and let the soup rest for a few minutes before serving.
حوالي 5 د
14
Ladle the soup into bowls and serve hot, with lemon wedges on the side if desired.

لكل حصة

القيم الغذائية

55%التقييم

السعرات الحرارية: 349.3kcal
البروتين: 33.4g
الكربوهيدرات: 16.6g
الدهون: 17.8g
الألياف: 3.2g
السكر: 5.5g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftovers in an airtight container in the refrigerator.

إعادة التسخين

Gently reheat on the stovetop over low heat until warm, being careful not to bring it to a boil.