I would say that this is the easiest and most delicious recipe for veal soup. Better choose nice, fresh meat to boil quickly. It is important not to miss the celeriac (I use the root and the dried leaves – it is good to have at least one of the two). The dish is a type of thick soup, but can also be served as a main course.
1 onion, finely chopped
700 g deboned veal, tender, on small pieces
5 medium-sized carrots, cut into cubes
1 large head of celeriac, cut into cubes
10 medium-sized potatoes, cut into quarters
1 garlic head, cleaned, on cloves (I leave them whole)
4 tbsps sunflower oil
1 tbsp salt
black pepper to taste
dried celery leaves to taste
lemon juice from 1 lemon
parsley for sprinkling (optional)
Put the products (meat, vegetables and oil) in a saucepan. Add spices (without lemon juice). Pour hot water to cover the contents and a little above.
Boil for 40 minutes on low temperature.
Remove from the hob and add lemon juice. Sprinkle with chopped parsley.
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