After appetizers are served, followed by a glass or two of rakija, strong alcoholic beverage of distilled fruits- every festive table in Serbia will serve warm dish- soup. There are two kinds of soups in Serbia- a clear, light version like chicken soup usually with soup pasta and it is called “supa”, and another one, thicker, richer, creamy soup usually including meat that is called “chorba”. Veal chorba is a common dish, it is eaten almost all year round, but especially during winter. On an usual day, with a piece of bread or proja it can be a full meal. It may be difficult to find veal in Japan, but if you do, this is a perfect dish to use it for.
Teleca corba – Veal soup
Published on October 22, 2021 | In By jelena |0 Comments
- Prep Time
- Cook Time
- Difficulty Level medium
- ½ kg veal, cut into cubes
- 2 onions, finely chopped
- 2 big carrots, peeled and diced
- 1 leek, cleaned and finely chopped
- 200 ml greek type yogurt
- 2 teaspoons of Vegeta / salt
- Pepper, to taste
- 1dl sunflower oil
- 2 tablespoons soft flour
- 1 parsley spring, chopped
- Heat the oil just before the smoking point and and fry the veal for 5 minutes on strong fire till it gets brown on all sides.
- Add carrot, leek and onion for about 10 minutes to allow the vegetables to soften.
- When the meat turns brown and onion yellow and translucent, pour gradually tepid water to cover the meat and vegetables to the top of the cooking pot, add Vegeta or salt, turn the heat down to the medium and leave it to cook slowly for about one hour. Skim off any additional fat that is created around the borders of the pot.
- In a cup, stirr in the flour and a ladle of the soup, mix well to break the crumbles till you get a smooth milky thickener.
- When the meat and vegetables are cooked, and ⅓ of liquid has reduced, stir in flour mixture and immediately remove from fire not to make crumbles. Stir very well at this point and cool for about 10 minutes.
- Add yogurt and pepper. Before taking it off fire, add chopped parsley. Cover and leave to cool a bit. Serve with a tablespoon of yoghurt.
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