Veal soup

🥣 A family veal soup with potato, carrot, turnip and leek in a clear broth.

Ingredients

• 600 g boneless stewing veal, in 3 cm cubes
• 400 g peeled potatoes, in 3 cm pieces
• 200 g carrots, thickly sliced
• 150 g turnip, in pieces
• 150 g thoroughly washed leek, in sections
• 150 g chopped onion
• 100 g diced red bell pepper
• 3 garlic cloves, chopped
• 10 g washed, chopped fresh coriander
• 1 bay leaf
• 1.6 litres water, plus hot water as needed
• 1 level teaspoon salt initially, adjusted later, and pepper

Preparation

Prepare vegetables and wash between leek leaves. Cut veal into even 3 cm cubes on a separate board without washing raw meat under the tap.

Put veal, onion, garlic, pepper and bay in a pot. Add 1.6 litres water, initial salt and a little pepper.

Bring gently to a simmer and skim if desired. Partly cover and simmer about 1 hour 20 minutes until meat is almost tender; extend this phase if firm.

Add carrots and turnip. Simmer 15 minutes, adding hot water if the level has fallen too far.

Add potatoes and leek. Cook about 15 minutes more, until vegetables are tender and veal cuts easily. Adjust for piece size.

Remove bay. Taste broth, adjust salt and pepper, then stir in coriander gently without crushing potatoes.

Share meat, vegetables and broth among four large bowls. Serve hot; optional bread is outside the quantities.