Friday,26 April, 2019
Current issue | Issue 1229, (15 -21 January 2015)
Friday,26 April, 2019
Issue 1229, (15 -21 January 2015)

Ahram Weekly

Veal vegetable soup

Serves 6-8


1 kg boneless topside veal (diced)

1 onion (skinned, whole)

1 cup each:  

Potatoes (peeled, diced)

Frozen artichoke hearts (thawed, quartered)

Carrots (peeled, quartered, sliced)

Leek (sliced with good parts of green)

Celery heads and leaves (sliced)

Green string beans (trimmed, chopped)

A handful of frozen peas

1/2 cup cooked noodles (optional)

2-3 lemons (halved), to serve

Salt + pepper + 2 cardamom pods + 1 bay leaf + 1/2 wooden cinnamon stick


Fill a large cooking pan with water. Add onion. Bring to a boil over high heat and add veal. Bring back to the boil, uncovered, to collect froth. Keep removing with a ladle spoon until no more froth collects. Lower heat to medium. Add seasoning, without salt. Cover and allow to cook. When meat is halfway done, add all prepared vegetables and salt. Add noodles, if desired. When meat is done, remove from heat. Discard cardamom, bay leaf and cinnamon stick. Serve hot with crusty bread or croutons and lemon on the side.

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