Mulligatawny Soup
4 servings
300 minutes
Mulligatawny soup is a fragrant and rich dish that combines deep Eastern spices with European culinary tradition. Its origin is linked to Indian cuisine, but over time the recipe has adapted to the tastes of Western gourmets. The secret of its special flavor lies in the combination of veal, fresh vegetables, and aromatic herbs that give the soup a rich and warming character. Tender veal, creamy puree texture, and spicy curry create a unique balance of flavors. The addition of yogurt in the serving gives the dish softness and a slight tanginess. This soup is perfect for a cozy dinner or as a warming dish on cool days.
1
Prepare beef broth: take veal, mirepoix (chopped onion, 1 carrot and celery stalk), bouquet garni (bay leaf, 3 sprigs of parsley and 1 sprig of thyme). Tie the herbs or place them in a cheesecloth bag and add to the broth. Add black peppercorns and a little wine (optional). Pour in water and simmer for 3-4 hours, constantly skimming off the foam, then strain through a fine sieve.
- Lean veal: 200 g
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 1 stem
- Bay leaf: 1 piece
- Parsley: 1 bunch
- Fresh thyme: 1 piece
- Black peppercorns: pinch
- Dry white wine: to taste
2
Peel the garlic cloves. Peel and chop a ginger root about 7 cm long. Remove the seeds from half a chili pepper and then chop it. Take a few cilantro sprigs, separate the leaves from the stems, and chop both. Remove the meat from the broth and cut it into pieces.
- Garlic: 6 cloves
- Fresh ginger root: 1 piece
- Fresh chili peppers: 0.5 piece
- Fresh cilantro (coriander): 1 bunch
3
Heat a deep skillet (large enough to hold all the ingredients) over medium heat.
4
Pour a little oil into the pan and add 1 chopped red onion, 1 carrot, sweet pepper, garlic, ginger, chili, and cilantro stems.
- Vegetable oil: to taste
- Red onion: 1 head
- Carrot: 2 pieces
- Red sweet pepper: 1 piece
- Garlic: 6 cloves
- Fresh ginger root: 1 piece
- Fresh chili peppers: 0.5 piece
- Fresh cilantro (coriander): 1 bunch
5
Cook on low heat until the vegetables are soft. Add curry and tomato puree and mix well. Add veal, tomatoes, broth, a teaspoon of salt, and a bit of freshly ground black pepper.
- Curry powder: 2 tablespoons
- Tomato puree: 1 tablespoon
- Lean veal: 200 g
- Tomatoes in their own juice: 2 jars
- Onion: 1 head
- Celery stalk: 1 stem
- Sea salt: to taste
- Ground black pepper: to taste
6
Bring to a boil and simmer until the veal is very tender. Monitor the liquid level in the pan and add hot water from the kettle if necessary.
7
Remove the pan from the heat and blend the soup with an immersion blender until smooth. Add pepper if needed.
- Ground black pepper: to taste
8
You can dilute the soup with boiling water if it is too thick. When serving, add a little yogurt to each bowl and garnish with chopped cilantro leaves.
- Natural low-fat yogurt: 1 glass
- Fresh cilantro (coriander): 1 bunch