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 porcí
Cuisine: balkan
Ingredients: 500 g veal shoulder cut into 2cm cubes; 1 ks yellow onion finely chopped; 2 ks carrot peeled and diced; 100 g celery root peeled and diced; 2 lžíce vegetable oil; 2 lžíce all-purpose flour; 1 500 ml beef broth or water; 1 ks bay leaf; 1,5 lžička salt; 0,5 lžička black pepper freshly ground; 1 ks egg yolk; 3 lžíce sour cream full-fat; 2 lžíce parsley fresh, finely chopped; 1 ks lemon cut into wedges, for serving (volitelné)

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.

Originální recept od Forkin

Celkový čas: 1 h 35 min
Počet porcí: 4
Obtížnost: Střední
Na porci: 349 kcal

Informace o alergenech: může obsahovat celer, vejce, lepek a mléko. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

500 gveal shoulder, cut into 2cm cubes
1 ksyellow onion, finely chopped
2 kscarrot, peeled and diced
100 gcelery root, peeled and diced
2 lžícevegetable oil
2 lžíceall-purpose flour
1 500 mlbeef broth, or water
1 ksbay leaf
1,5 lžičkasalt
0,5 lžičkablack pepper, freshly ground

enrichment

1 ksegg yolk
3 lžícesour cream, full-fat

garnish

2 lžíceparsley, fresh, finely chopped
1 kslemon, cut into wedges, for serving(volitelné)

Vybavení

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

Postup

Krok za krokem

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Přibližně 1 min
2
Add the chopped onion and sauté for 5 minutes until softened and fragrant.
Přibližně 5 min
3
Add the diced carrot and celery root to the pot. Cook for another 5 minutes, stirring occasionally.
Přibližně 5 min
4
Stir in the all-purpose flour and cook for one minute, stirring constantly to form a light roux.
Přibližně 1 min
5
Add the cubed veal and stir to coat it with the vegetables and roux.
Přibližně 2 min
6
Pour in the beef broth, then add the bay leaf, salt, and black pepper. Stir everything together.
Přibližně 1 min
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.
Přibližně 1 h
Poznámka kuchaře: 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.
Přibližně 1 min
9
In a small bowl, whisk together the egg yolk and sour cream until perfectly smooth.
Přibližně 1 min
Poznámka kuchaře: 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.
Přibližně 1 min
11
Pour the tempered egg and sour cream mixture back into the soup pot, stirring constantly.
Přibližně 1 min
12
Return the pot to very low heat for 1-2 minutes to allow the soup to thicken slightly. Do not let it boil.
Přibližně 1 min
Poznámka kuchaře: 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.
Přibližně 5 min
14
Ladle the soup into bowls and serve hot, with lemon wedges on the side if desired.

Na porci

Výživové hodnoty

55%Skóre

Kalorie: 349,3kcal
Bílkoviny: 33,4g
Sacharidy: 16,6g
Tuky: 17,8g
Vláknina: 3,2g
Cukry: 5,5g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

Store leftovers in an airtight container in the refrigerator.

Ohřívání

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