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  Added: Dec 01, 2008  •  Visited (622)  •  Print version Print this recipe (26)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Sour Veal Soup
(Ciorba Of Veal)
What You Need:
  • 1¼ pounds veal shank, sawed into 1-inch pieces
  • 2 quarts water
  • 2 teaspoons salt and freshly ground black pepper to taste
  • ¼ pound (1 stick) butter
  • 3 medium yellow onions, peeled and chopped
  • 1½ cup diced carrots (½-inch dice)
  • 1 cup diced potatoes (½-inch dice)
  • 1 cup chopped celery
  • 2 shallots, peeled and finely chopped
  • ½ cup chopped parsley
  • 1¼ cups sauerkraut juice (Canned is fine.)
  • Additional salt and pepper to taste, if necessary
  • Juice of ½ lemons
  • ½ cup chopped fresh dill

  • ½ pint sour cream

  • How To Cook:
    1. In a 6- to 8-quart stove-top covered casserole or soup pot, place the veal shank, water, and salt and pepper, cover and simmer for 2 hours.

    2. Remove the shank pieces and allow them to cool for a moment. Debone the shank pieces and chop the meat coarsely and return it to the pot.

    3. Heat a large frying pan and add the butter, onion, carrots, potatoes, celery, shallots, and parsley. Saute until the onions are clear and tender.

    4. Add the vegetables to the soup pot along with the sauerkraut juice. Simmer for 25 more minutes or so, and taste for salt and pepper.

    5. Add the lemon juice and dill. Simmer for a few more minutes and place in a soup tureen. Garnish with the sour cream and serve.

    To Serve: 8 - 10
    This recipe is also available in:
    Cuisine » Europe » Romania
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Onion
    Dish » Soup


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