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

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.

En original oppskrift av Forkin

Total tid: 1 t 35 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 349 kcal

Allergeninformasjon: kan inneholde selleri, egg, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

500 gveal shoulder, cut into 2cm cubes
1 stk.yellow onion, finely chopped
2 stk.carrot, peeled and diced
100 gcelery root, peeled and diced
2 ssvegetable oil
2 ssall-purpose flour
1 500 mlbeef broth, or water
1 stk.bay leaf
1,5 tssalt
0,5 tsblack pepper, freshly ground

enrichment

1 stk.egg yolk
3 sssour cream, full-fat

garnish

2 ssparsley, fresh, finely chopped
1 stk.lemon, cut into wedges, for serving(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

55%Poengsum

Kalorier: 349,3kcal
Protein: 33,4g
Karbohydrater: 16,6g
Fett: 17,8g
Fiber: 3,2g
Sukker: 5,5g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftovers in an airtight container in the refrigerator.

Oppvarming

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