Bulgarian Veal Soup
The Bulgarian veal soup of the home table — diced veal simmered with carrot, celeriac, pepper and potato, then thickened off the heat with a liaison of egg and yoghurt that makes the broth silky and lightly sour.
Ingredients
Ingredients
- 600 g veal shoulder, in 2 cm cubes
- 2.5 l cold water
- 1 medium onion, finely chopped
- 2 carrots, diced
- 100 g celeriac, diced
- 1 red pepper, diced
- 300 g potatoes, diced
- 3 tbsp sunflower oil
- 1 tsp sweet paprika
- 2 tsp salt
- 0.5 tsp black pepper, ground
- 2 eggs
- 200 g plain yoghurt
- 1 bunch parsley, chopped
Nutrition (estimated)
high confidenceRecipe total: 2072 kcal · P 172.3g · C 107g · F 106.7g
Estimated from 14 of 14 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Put the veal in a large pot with the cold water and bring slowly to the boil over medium heat, skimming off the grey foam for the first 10 minutes so the broth stays clear.
- 2Add the salt, lower the heat and simmer half-covered for 1 hour, until the veal is almost tender.
- 3Meanwhile heat the oil in a frying pan over medium heat and soften the onion and carrots for 8 minutes. Take the pan off the heat and stir in the paprika, so it colours the oil without burning.
- 4Tip the fried vegetables into the pot, add the celeriac and red pepper and simmer 15 minutes.
- 5Add the potatoes and simmer 15–20 minutes more, until both they and the veal are completely soft. Season with the black pepper and taste for salt.
- 6For the liaison, beat the eggs with the yoghurt in a bowl until smooth.
- 7Take the pot off the heat. Whisk a ladle of the hot broth into the egg mixture, then a second and a third — warming it slowly is what stops the egg from curdling.
- 8Pour the warmed mixture back into the pot in a thin stream, stirring all the time, and don't let the soup boil again.
- 9Stir in the parsley and serve at once.
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Questions and answers
How long does Bulgarian Veal Soup take to make?
About 120 minutes: 20 min prep and 100 min cooking.
What ingredients do you need for Bulgarian Veal Soup?
14 ingredients: veal shoulder, cold water, onion, carrots, celeriac, red pepper, potatoes, sunflower oil, sweet paprika, salt, black pepper, eggs and 2 more.
How many servings does this Bulgarian Veal Soup recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Bulgarian Veal Soup?
About 345 kcal, with 28.7 g protein, 17.8 g carbohydrate and 17.8 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Bulgarian Veal Soup recipe suit?
It is gluten-free.
What cuisine is Bulgarian Veal Soup?
Bulgarian Veal Soup comes from Bulgarian cuisine.
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