Teleća Čorba (Balkan Veal Soup)

下ごしらえ

材料

作り方

手順

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

   約1 分

2. 2

   Add the chopped onion and sauté for 5 minutes until softened and fragrant.

   約5 分

3. 3

   Add the diced carrot and celery root to the pot. Cook for another 5 minutes, stirring occasionally.

   約5 分

4. 4

   Stir in the all-purpose flour and cook for one minute, stirring constantly to form a light roux.

   約1 分

5. 5

   Add the cubed veal and stir to coat it with the vegetables and roux.

   約2 分

6. 6

   Pour in the beef broth, then add the bay leaf, salt, and black pepper. Stir everything together.

   約1 分

7. 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.

   約1 時間

   調理のヒント： Check the veal for tenderness; it should be easily pierced with a fork. If not, simmer for another 15 minutes.

8. 8

   Remove the pot from the heat and discard the bay leaf.

   約1 分

9. 9

   In a small bowl, whisk together the egg yolk and sour cream until perfectly smooth.

   約1 分

   調理のヒント： This mixture is what gives the soup its signature creamy finish.

10. 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.

    約1 分

11. 11

    Pour the tempered egg and sour cream mixture back into the soup pot, stirring constantly.

    約1 分

12. 12

    Return the pot to very low heat for 1-2 minutes to allow the soup to thicken slightly. Do not let it boil.

    約1 分

    調理のヒント： Boiling at this stage will cause the egg to curdle and ruin the texture.

13. 13

    Stir in the chopped fresh parsley and let the soup rest for a few minutes before serving.

    約5 分

14. 14

    Ladle the soup into bowls and serve hot, with lemon wedges on the side if desired.