Veal soup - one of my favorite stews, and I finally found some time to make it, so I'm sharing how.
Veal stew - Ana Vuletić - Recipes and Cookbook online
Veal stew - one of my favorite stews, and I finally found some time to make it, so I'm sharing how.
- 500 g of veal (cut into cubes)
- 1 onion (finely chopped)
- 1 piece of carrot (larger, chopped into small cubes)
- 2 pieces of white potatoes (diced)
- 3 tablespoons of oil (2-3 tablespoons)
- 2 tablespoons flour
- 1 teaspoon allspice (ground)
- 2 bay leaves
- 2 eggs (yolk beaten)
- 200 ml sour cream
- parsley
- beaver
- so
- 1 lemon (sliced or sliced)
- Cut the onion into small cubes. Pour the oil into a deep pan, heat it, then sauté the finely chopped onion in it until it softens a little. Add the diced veal, mix and let it simmer for about 10 minutes.
- Pour 2 liters of water. Add pepper, bay leaf, diced carrot and potato, reduce the temperature, add salt, cover and cook until the vegetables and meat are soft.
- Mix the flour, allspice and a little water in a bowl, so that there are no lumps, then add it to the broth, gradually while stirring. Wait for it to boil again.
- Again, in a separate bowl, beat 2 egg yolks with a fork and add sour cream, then mix everything well.
- Take two ladlefuls of soup and pour into the eggs and cream and mix with a fork.
- Gradually pour the eggs, cream and soup into the broth while stirring and let it boil again.
- I personally like the soup with lemon, so I cut it into rings and put it in the soup, but you can also strain a few drops, or cut it into slices and put it on the side, so that it definitely adds to the taste. If you don't have lemon, you can also use wine vinegar. You can also pour finely chopped fresh parsley over the broth when serving.
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