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 porcie
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 lyžica vegetable oil; 2 lyžica all-purpose flour; 1 500 ml beef broth or water; 1 ks bay leaf; 1,5 lyžička salt; 0,5 lyžička black pepper freshly ground; 1 ks egg yolk; 3 lyžica sour cream full-fat; 2 lyžica parsley fresh, finely chopped; 1 ks lemon cut into wedges, for serving (voliteľné)

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.

Originálny recept od Forkin

Celkový čas: 1 h 35 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 349 kcal

Informácie o alergénoch: môže obsahovať zeler, vajcia, lepok a mlieko. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

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 lyžicavegetable oil
2 lyžicaall-purpose flour
1 500 mlbeef broth, or water
1 ksbay leaf
1,5 lyžičkasalt
0,5 lyžičkablack pepper, freshly ground

enrichment

1 ksegg yolk
3 lyžicasour cream, full-fat

garnish

2 lyžicaparsley, fresh, finely chopped
1 kslemon, cut into wedges, for serving(voliteľné)

Vybavenie

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

Postup

Krok za krokom

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

Na porciu

Výživové údaje

55%Skóre

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

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

Store leftovers in an airtight container in the refrigerator.

Ohrievanie

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