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 porcije
Cuisine: balkan
Ingredients: 500 g veal shoulder cut into 2cm cubes; 1 kos yellow onion finely chopped; 2 kos carrot peeled and diced; 100 g celery root peeled and diced; 2 žlica vegetable oil; 2 žlica all-purpose flour; 1500 ml beef broth or water; 1 kos bay leaf; 1,5 žlička salt; 0,5 žlička black pepper freshly ground; 1 kos egg yolk; 3 žlica sour cream full-fat; 2 žlica parsley fresh, finely chopped; 1 kos lemon cut into wedges, for serving (neobvezno)

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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 35 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 349 kcal

Informacije o alergenih: lahko vsebuje zelena, jajca, gluten in mleko. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

500 gveal shoulder, cut into 2cm cubes
1 kosyellow onion, finely chopped
2 koscarrot, peeled and diced
100 gcelery root, peeled and diced
2 žlicavegetable oil
2 žlicaall-purpose flour
1500 mlbeef broth, or water
1 kosbay leaf
1,5 žličkasalt
0,5 žličkablack pepper, freshly ground

enrichment

1 kosegg yolk
3 žlicasour cream, full-fat

garnish

2 žlicaparsley, fresh, finely chopped
1 koslemon, cut into wedges, for serving(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

55%Ocena

Kalorije: 349,3kcal
Beljakovine: 33,4g
Ogljikovi hidrati: 16,6g
Maščobe: 17,8g
Vlaknine: 3,2g
Sladkorji: 5,5g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store leftovers in an airtight container in the refrigerator.

Pogrevanje

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