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Veal Soup

Make a fragrant soup for the family—tasty and appetizing! Veal soup is a great way to show your family some love. It's a wholesome dish that everyone at home is sure to enjoy. All you need is a handful of vegetables and a piece of fresh meat—either a boneless cut or meat on the bone. Veal on the bone makes a richer soup. You can swap the chicken broth for any meat or even vegetable broth, or, in a pinch, just cover the vegetables with water—it'll be lighter but still delicious.

Emiliya IQAuthor avatar
Recipe author
Veal soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 % 7 g
Fats 29 % 5 g
Carbohydrates 29 % 5 g
90 kcal
GI: 100 / 0 / 0
    1. The night before, put the beans in a bowl and cover with water. Leave them overnight—soaked beans cook faster. Before making the soup, tip the beans into a sieve and rinse under running water. 2. Rinse the veal under running water too and pat it dry. Pour vegetable oil into the pot you'll cook the soup in (a heavy-bottomed pot is best) and set it over the heat. 3. When the oil is hot, add the veal and sear it for 6–8 minutes, turning the piece from side to side so it browns evenly all over. 4. Wash the tomatoes and cut out the stem ends, then dice them. If you like, you can peel them: score a cross in the skin, dunk the tomatoes in boiling water, then in ice water, and the skin slips right off. 5. Peel the carrot and wash it under running water, then cut into large cubes. Peel the onion and dice it. 6. Add the onion, carrot, and tomatoes to the pot with the veal, along with the beans. Pour in the chicken broth. Cook the soup over medium heat until everything is tender, about 40 minutes. 7. Once the time is up, take the meat out of the pot and let it cool a little. Then pull it apart into pieces, shredding it into strands and discarding any bones. Return the shredded meat to the soup and bring it back to a boil. 8. Taste for salt. Season with pepper and salt to taste. Ladle the soup into bowls and sprinkle with parsley leaves if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102  kcal/100g
  • Veal - brisket - 213  kcal/100g
  • Veal fillet - 158  kcal/100g
  • Veal leg - 161  kcal/100g
  • Veal - ham - 108  kcal/100g
  • Veal - chop on a bone - 188  kcal/100g
  • Veal - schnitzel - 162  kcal/100g
  • Veal - dorsal part - 210  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken broth - 19  kcal/100g

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