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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 35 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 349 kcal

Allergeenitiedot: saattaa sisältää seuraavia: selleri, kananmunat, gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

500 gveal shoulder, cut into 2cm cubes
1 kplyellow onion, finely chopped
2 kplcarrot, peeled and diced
100 gcelery root, peeled and diced
2 rklvegetable oil
2 rklall-purpose flour
1 500 mlbeef broth, or water
1 kplbay leaf
1,5 tlsalt
0,5 tlblack pepper, freshly ground

enrichment

1 kplegg yolk
3 rklsour cream, full-fat

garnish

2 rklparsley, fresh, finely chopped
1 kpllemon, cut into wedges, for serving(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Noin 1 min
2
Add the chopped onion and sauté for 5 minutes until softened and fragrant.
Noin 5 min
3
Add the diced carrot and celery root to the pot. Cook for another 5 minutes, stirring occasionally.
Noin 5 min
4
Stir in the all-purpose flour and cook for one minute, stirring constantly to form a light roux.
Noin 1 min
5
Add the cubed veal and stir to coat it with the vegetables and roux.
Noin 2 min
6
Pour in the beef broth, then add the bay leaf, salt, and black pepper. Stir everything together.
Noin 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.
Noin 1 t
Kokin vinkki: 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.
Noin 1 min
9
In a small bowl, whisk together the egg yolk and sour cream until perfectly smooth.
Noin 1 min
Kokin vinkki: 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.
Noin 1 min
11
Pour the tempered egg and sour cream mixture back into the soup pot, stirring constantly.
Noin 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.
Noin 1 min
Kokin vinkki: 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.
Noin 5 min
14
Ladle the soup into bowls and serve hot, with lemon wedges on the side if desired.

Annosta kohti

Ravintoarvot

55%Pisteet

Kalorit: 349,3kcal
Proteiini: 33,4g
Hiilihydraatit: 16,6g
Rasva: 17,8g
Kuitu: 3,2g
Sokeri: 5,5g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftovers in an airtight container in the refrigerator.

Uudelleenlämmitys

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