Teleća Čorba (Balkan Veal Soup)

Veal soup with root vegetables and a creamy finish, often served at family lunches.

Ingredients (Serves 4–6)

• 400–500 g veal (shoulder or shank), diced

• 1 onion, finely chopped

• 1 carrot, diced

• 1 small celery stalk, chopped

• 1 potato, diced

• 2 tbsp butter or oil

• 1 tbsp flour

• 1 egg yolk

• 100 ml sour cream

• 1–1.2 L beef or veal broth

• Salt and black pepper, to taste

• Fresh parsley, chopped

Preparation

1. Sauté the base:

   • Heat butter or oil in a pot.

   • Add onion, carrot, and celery; cook until softened.

2. Cook the veal:

   • Add diced veal and cook a few minutes until lightly browned.

3. Simmer:

   • Pour in broth and add potato.

   • Bring to a boil, then reduce heat and simmer 30–40 minutes until meat is tender.

4. Thicken the soup:

   • In a small pan, melt butter and stir in flour to form a light roux.

   • Whisk into the soup and simmer a few minutes until slightly thickened.

5. Finish with cream:

   • Mix egg yolk and sour cream in a bowl.

   • Temper with a few spoonfuls of hot soup, then stir back into the pot.

   • Heat gently without boiling. Season with salt and pepper.

6. Serve:

   • Sprinkle with fresh parsley and serve hot.

Cooking Tips

• Use veal with a bit of connective tissue (like shank) for a richer broth.

• Add the egg–sour cream mixture slowly and avoid boiling to prevent curdling.

Serving Suggestions

• Serve with fresh bread or rolls for a complete meal.

• Pair with a simple salad or pickled vegetables to balance the creamy soup.