Veal is cooked quickly, but the broths are fragrant and you can make delicious low-fat soups. The variety of recipes allows new dishes to be added to the menu every day.
Veal soup with fresh cabbage and vegetables in the oven
This light soup is suitable for dietetic meals and can also be given to children.
You will need products:
- 800 ml of meat broth;
- 1 kg of veal;
- 3 potato tubers;
- 200 g of fresh cabbage;
- 1 small carrot;
- 2 medium onions;
- 1-2 cloves of garlic;
- a few sprigs of parsley;
- 1 bay leaf;
- salt and pepper to taste.
Step-by-step preparation of veal vegetable soup
Cut off films and tendons from veal meat, cut into small pieces and rinse with cold water, then boil the broth. At the same time, it is not necessary to cook for a long time so that the meat becomes soft, it will come in the oven.
Strain the finished broth, and cut the meat into small pieces..
Peel potatoes, cut into cubes and cover with cold water to remove excess starch.
Peel the carrots and cut into slices, you can grate on a coarse grater.
Peel and finely chop the onion and garlic. Garlic can be suppressed with garlic press.
Slice the cabbage thinner.
Just wash the parsley and leave it intact.
Place boiled veal, cabbage, potatoes, carrots, onions, garlic and parsley sprigs in a saucepan.
Pour with broth, add salt and black pepper to taste.
Cook covered in the oven for 1.5 hours at 160 degrees.
Then remove the parsley sprigs from the soup and put the bay leaf for 5 minutes, then remove it, otherwise the pleasant taste will change to sugary and bitter.
Serve veal soup sprinkled with finely chopped fresh parsley
Light Veal Spinach Soup Recipe
You will need products:
- 200 g lean veal meat (boneless);
- 2 liters of water;
- 2 potato tubers;
- 1 carrot;
- 1 bunch of spinach
- 1 bay leaf;
- salt and pepper to taste.
Steps for making veal and spinach soup
Boil the veal broth. Remove the meat and cut into cubes. Strain the broth.
Wash and chop the potatoes and carrots. Carrots can be grated to give a beautiful color to the soup.
Pour the broth over the vegetables and cook for 10 minutes after boiling.
Add chopped spinach and cooked veal. Season with salt, pepper and cook until vegetables are tender.
Place the bay leaf, sprinkle with chopped parsley and cover for 5 minutes, then remove the bay leaf. Can be served on the table.
Veal and green peas soup in a slow cooker
Dishes cooked in a multicooker are easy on the digestive tract, of course, if you do not use a lot of fat. This simple soup is low in calories and is suitable for nutritionists and dieters.
You will need products:
- 300 g lean veal;
- 2 liters of water;
- 150 g fresh or frozen green peas;
- 3 potato tubers;
- 2 carrots;
- 1 large onion
- 1 tsp butter;
- half a bunch of parsley;
- spices to taste or ready-made seasoning for meat;
- 1 bay leaf.
- salt and pepper.
Step by step preparation of veal soup with green peas
Wash and prepare all vegetables. Chop onions, carrots can be cut into slices, potatoes into strips or cubes.
Rinse the meat with cold water and cut into smaller pieces: strips or cubes.
Grease the bottom of the multicooker with butter and fry the onions until a fragrant smell appears. Make sure that the onion does not burn. Use the "Fry" mode with the lid open.
Pour in water and put all food except parsley and green peas into the multicooker bowl. Add seasoning, salt and ground pepper to taste. Turn on the "Extinguishing" mode for 1 hour.
Add green peas and cook in the same mode for another 15 minutes.
Turn off the multicooker, put the bay leaf and soak it in the soup with the lid closed for 5 minutes, then remove. If this is not done, then the bay leaf will give an unpleasant taste.
Sprinkle the prepared soup in bowls with chopped parsley.
Veal Pea Soup Recipe
You will need products:
- 300 g of veal meat;
- 3 l of water:
- 1 cup dry peas
- 3 potato tubers;
- 1 medium carrot;
- 2 onions;
- greens;
- 1 tbsp sunflower oil;
- salt and ground pepper to taste.
Step by step preparation of pea soup with veal
Start with peas, rinse them several times with cold water and soak for 6 hours to swell. Do not keep it in water longer, fermentation may begin in a warm room.
After the specified time has elapsed, rinse the peas again, cover with cold water, put raw meat cut into large pieces in a saucepan and set everything together to cook for 2 hours. As it boils, skim off the foam several times.
Remove the boiled meat from the pan, cool so as not to burn itself, and cut into small pieces.
Continue cooking the soup. Put the sliced meat in the broth, add the potatoes. Reduce heat to very low and cook for 10 minutes.
Grate the carrots, finely chop the onions. Fry vegetables in vegetable oil. Add to soup and cook for another 10 minutes.
Then salt, sprinkle with ground pepper and chopped herbs to taste. Close the lid and let the soup sit for 5-10 minutes.
Delicious cheese soup with veal and cauliflower
You will need products:
- 300 g of veal;
- 3 liters of water;
- 2 potato tubers;
- 1 carrot;
- 200 g of cauliflower;
- 1 head of onion;
- 2 processed cheese;
- parsley;
- salt and pepper to taste.
Step-by-step preparation of cheese soup with cauliflower
First, cook the veal broth. You can take a piece with a bone, the broth will be more rich. So, rinse the meat, cover with water, dip the peeled onion into the pan and set to cook for 1, 5 hours. As soon as the foam appears, remove it several times.
Then take out the meat, separate from the bone and cut into pieces. Strain the broth and remove the onion.
Divide the cauliflower into small inflorescences, rinse them, dry with napkins and fry in butter.
Peel and dice the potatoes and carrots.
Put meat and vegetables in broth, cook for 20 minutes.
Add sautéed cauliflower, salt and pepper to taste. Cook for another 5 minutes, then put grated melted cheese into the soup and keep on fire until it dissolves. Sprinkle with chopped parsley.
Georgian veal soup recipe
An interesting Georgian recipe, similar to kharcho, but still a different dish.
You will need products:
- 500 g of veal;
- 3 liters of water;
- 3 potato tubers;
- 1 carrot;
- 1 onion;
- 2 tomatoes;
- 1 tsp tomato paste;
- 100 g of rice;
- adjika to taste;
- 3 cloves of garlic;
- parsley, dill and cilantro;
- 1 tbsp olive oil;
- salt to taste.
Step-by-step preparation of veal soup in Georgian
Boil the meat for the broth. Veal usually cooks quickly and will not take more than an hour. Do not forget to use a slotted spoon to remove the resulting foam.
While the broth is cooking, take care of the vegetables. Peel them, wash and cut them. Chop the garlic finely.
Pour olive oil into a frying pan and fry the onion until soft, then add garlic to it for 1 minute and you can add tomato paste and adjika. Stir and cook for 2 minutes, stirring occasionally, then add the chopped tomatoes to the pan. They will let the juice out. Stir and simmer over low heat for another 10 minutes.
The broth should already be boiled, take out the meat and cut into pieces, strain the broth and put the pan on the stove again. Put potatoes and rice in it, cook until tender. Add frying, salt to taste and cook for another 10 minutes. Then turn off the fire.
Put chopped greens in the prepared soup and cover with a lid so that the greens better give off their aroma.
To improve the taste, you can put a lemon wedge in a plate. Adding it will add a pleasant sourness.
