Veal soup
6 servings
15 minutes
Veal soup is a true embodiment of traditional Russian cuisine, warming the soul and awakening memories of family gatherings. Its history dates back to ancient times when slow cooking meat over an open fire imparted a rich flavor and deep aroma to the broth. The veal brisket roasted on birch wood coals becomes the heart of the dish, its tenderness and juiciness revealed during long simmering with onions, carrots, and fragrant herbs. Served with whole boiled potatoes and a zesty dressing of cilantro, garlic, and broth gives the soup a refined yet simple pleasure. It is not just food — it is a ritual that unites generations, symbolizing home comfort and leisurely conversations at the table.
1
Veal brisket is roasted in the oven on birch wood coals.
- Veal brisket: 1 kg
2
Then the meat is simmered with vegetables and herbs for 4-5 hours.
- Veal brisket: 1 kg
- Onion: 200 g
- Carrot: 200 g
- Fresh herbs: 20 g
3
Served with whole boiled potatoes, a piece of boiled brisket (150g), and dressing (cilantro, garlic, and veal broth).
- Potato: 200 g
- Veal brisket: 1 kg
- Cilantro: 2 g
- Garlic: 3 g