Teleća Čorba (Teleća čorba)
Overview
Teleća čorba is a creamy Serbian veal soup and one of the classic starters of Serbian restaurants. Small cubes of veal are simmered with onion, carrot, parsley root, celery and potato until tender. The broth is thickened with a light roux of flour and paprika, and just before serving it is enriched with a mix of egg yolk and sour cream, which makes it smooth and pale orange. A squeeze of lemon or a little vinegar sharpens the flavour, and it is finished with plenty of chopped parsley. It is warming and rich, and it is often served at family lunches and celebrations.
History
Čorba comes from the Turkish word for soup, and thick soups of this type are common across the Balkans. In Serbia a čorba is thicker and richer than a clear supa. Teleća čorba is a fixture of traditional taverns called kafanas in Belgrade and other towns, and it is also a favourite dish at weddings, slavas and other family feasts.
Main ingredients
Veal, carrot, parsley root, celery, egg yolk, sour cream. The soup is built on veal broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Egg soups
Recipe
Method
- 140 min
Brown the veal and onion in the butter, add the water and simmer for 40 minutes, skimming.
- 220 min
Add the vegetables and potatoes and cook for 20 minutes.
- 310 min
Stir the flour and paprika into a little broth, whisk back in and simmer for 10 minutes.
- 4
Whisk the yolk and sour cream with a ladle of hot broth, stir into the soup off the heat, then add lemon and parsley.
- ✓
Serve. About 1h 35m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
