Veal Soup with Homemade Noodles

Ingredients

For the soup:

• 500 g veal meat
• 6 cups water
• ½ leek (or 4 onions)
• 1–2 carrots
• 1–2 parsley roots
• 2 tablespoons oil
• 2 cups borscht (or a splash of citric acid for a tangy taste)
• Sea salt, to taste
• Whole peppercorns
• 1 bay leaf
• 1 hot pepper
• Fresh thyme
• 1 tablespoon chopped fresh herbs (dill and parsley)

For the homemade noodles:

• 1½ cups wheat flour
• 2 eggs
• 1/3 cup water
• Sea salt

Preparation:

1. Cooking the meat and building the base:
Cut the veal into bite-sized pieces and lightly brown them in a bit of oil. Transfer the meat to a large pot, add 6 cups of water, and simmer on low. Skim off any foam to achieve a clear broth. Continue cooking until the meat is fully tender.

2. Preparing the vegetables:
Clean and slice the carrots and parsley roots into thin julienne strips. Lightly sauté these vegetables in 2 tablespoons of oil until they are just golden. Add the chopped leek (or onions) and cook until soft.

3. Assembling the soup:
Add the sautéed vegetables to the hot broth. Let everything simmer on low until the vegetables are soft. Stir in the homemade noodles (see below) and cook for another 5–7 minutes. Five minutes before finishing, add the strained borscht, sea salt, whole peppercorns, bay leaf, and fresh thyme. Finally, sprinkle in part of the chopped fresh herbs.

4. Serving:
Ladle the soup into bowls and garnish with the remaining fresh herbs. Serve hot; offer the hot pepper on the side for those who enjoy extra spice.

Making the homemade noodles:
In a bowl, mix the flour, eggs, water, and a pinch of salt into a firm dough. Cover with a cloth and let rest for 20–30 minutes. On a floured surface, roll the dough into very thin sheets. Allow these sheets to dry briefly (10–20 minutes), then cut them into 4–5 cm-wide strips and slice across to create thin noodles. Let the noodles dry further before adding to the soup.

Suggestions:
If you don’t have borscht, use lemon juice or vinegar for that tangy flavor. This veal soup with homemade noodles is perfect alongside fresh bread or warm polenta. Poftă bună!

What role does veal play in the soup?
The veal meat delivers a delicate taste and a rich broth, supplying high-quality protein, collagen, and minerals that enhance both the soup’s texture and depth of flavor.

How do you obtain a clear broth?
For a crystal-clear broth, simmer the meat on low heat and continuously skim off the forming foam. Avoid stirring too vigorously, which can cloud the liquid.

Why sauté vegetables before adding them to the soup?
Sautéing intensifies the vegetables’ natural flavors and adds a subtle sweetness. This step layers additional depth into the soup.

How are the homemade noodles prepared for the soup?
Homemade noodles are made by mixing flour, eggs, water, and salt into a firm dough, resting briefly, rolling thin, drying slightly, and cutting into fine strips. These noodles bring an authentic flavor and pleasing texture to the soup.

What alternatives exist for borscht?
If borscht isn’t available, you can achieve the signature tang by gradually adding lemon juice, vinegar, or citric acid—tasting as you go to balance acidity.

Why add thyme and bay leaf?
Thyme and bay leaf contribute aromatic depth, balancing the vegetables’ sweetness and the borscht’s tang. They are essential for the soup’s authentic character.

How can you adjust for those who prefer more spice?
Include a whole hot pepper in the simmering soup or serve slices alongside so each guest can customize the heat level.

What if the noodles haven’t dried enough?
If the noodles aren’t fully dried, cook them separately before adding to the soup to prevent the starch from clouding the broth.

How can you present the soup for a special meal?
Serve the steaming soup in deep ceramic bowls, garnished with fresh chopped herbs. Accompany with fresh bread, hot pepper, and sour cream for a warm, hospitable display.

What are the benefits of this veal soup with homemade noodles?
This dish provides a balanced meal rich in protein, vitamins, and complex carbohydrates. It’s nourishing, comforting, and suitable year-round for both lunch and dinner.

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