Very tasty veal soup. This popular beef-veal broth warms us perfectly during dry winter days and during illness.
recipe,photo-recipe,veal bones for soup,veal ribs,carrots,parsley,kohlrabi,celery,onion,garlic,Meat soup,Gluten-Free,Lactose-Free,Seasonal recipes
No. of servings
1 h. 50 min.
veal bones for soup 2 pcs • veal ribs 1.1 lb (500 g) • carrots 8.75 oz (250 g) • parsley 5.25 oz (150 g) • kohlrabi 5.25 oz (150 g) • celery 3.5 oz (100 g) • onion 3.5 oz (100 g) • garlic 2 cloves • water 2.65 quart (2500 ml) • salt 1.5 tsp
Wash the meat and bones and put them in a pot. Clean the vegetables, wash and add to the meat. Add cold water and salt.
Let overcook. Cook on low heat for 1.5 hours.
Take vegetables, meat and bones from the cooked soup.
Drain the broth. You can use part of the broth to prepare another meal, for example instead of water to prepare goulash.
Cut the vegetables, except onions and garlic.
Cut the meat.
Take the amount you want to use for the soup from the broth and add vegetables and meat to it in the amount according to taste. Depending on how you want the soup to be thick when served.