This scrumptious veal broth is a delicate thin soup made with tender chunks of veal on bone and root vegetables that doesn’t require a thickening agent and is super easy to make in a pressure cooker. Infused with wonderful earthy aromas from fresh herbs and vegetables, this Balkan-Style veal broth is a light nutritious dish that will comfort you on a cold evening. Treat yourself to a bowl of goodness as that is what this soup is!

HISTORY OF THE BULGARIAN BEEF BROTH.

Even though this fragrant and thin soup will probably remind you of an Asian broth, it comes from classic Bulgarian cuisine and is one of the most treasured soups in the country.

In Bulgaria, the broth has a very simple name boiled veal (teleshko vareno) and that is basically what it is, a simple dish made with a piece of beef on the bone and a few herbs and vegetables, slow-cooked until the marrow in the bone is disintegrated into the broth.

This fantastic soup not only has beautiful flavours but it’s known for its health properties. It improves the human gut flora and is beneficial for calming an overactive immune system and supplying the body with raw materials to rebuild stronger and healthier cells.

HOW TO PREPARE AUTHENTIC BALKAN BEEF BROTH?

📋 INGREDIENTS IN THE BULGARIAN BOILED BEEF

Beef: The main ingredient in the broth is beef, of course. For best results, source good-quality grass-fed beef on the bone. Beef shank works well in this recipe.

Root vegetables: Adding a few root vegetables to the broth is essential because they release beautiful earthy aromas and make it more substantial as a meal. In this recipe, I use onion, carrots and potatoes. Waxy potatoes keep their shape better and will not get mushy when cooked under pressure. Horseradish and celery roots are great to use in this soup to jazz up the flavours. If celery root is not available replace it with the round thick base of the celery stalks.

Stock: I would not recommend using beef stock in this recipe because the beef flavour will become too strong. Using vegetable stock or even plain water is better. The meat and the marrow will release just enough beef flavour into the broth to be enjoyable.

Oil: Even though the original recipe uses cooking oil, I will recommend using mild olive oil instead.

Tomatoes: Always use fresh tomatoes in this soup. Canned tomatoes will tint the soup and make it cloudy. This broth needs to be crystal clear.

Alcohol: Some of the authentic Bulgarian recipes call for rakia. This is a traditional Bulgarian alcoholic drink, similar to grape brandy. Although using the hard alcohol in the broth is not essential, it helps to cook the meat quickly and makes it tender. It also adds flavour.

📖 STEP-BY-STEP INSTRUCTIONS

This soup is super easy and quick to make in a pressure cooker, but you can also make it in a slow cooker. Many recommend using the slow cooking method in order to preserve the raw materials in the marrow.

Step 1: Par-cook the meat

Take the beef shank out of the fridge for at least 30 minutes before cooking it to get to room temperature. Transfer the meat on the bone to the stockpot and pour cold water. Bring the water to the boil and let the meat simmer for 30 minutes. Remove the broth scum regularly.

When the meat is par-cooked and easy to cut, remove the stockpot from the heat and let the stock cool a bit, then filter it through a muslin cloth.

STEP 2: Prepare the vegetables

To give the dish a rustic appearance, cut the ingredients into large chunks.

Peel and cut the potatoes into large cubes. Wash and slice the carrots and celery into chunky cubes or coins. Clean and chop the onions and garlic into medium-sized pieces. Remove the skin and cut the horseradish and the celery root into cubes or slices. Peel the tomato and cut it into cubes.

STEP 3: Prepare the vegetables

Separate the meat from the bone and cut it into 2.5-3cm cubes. Transfer it to the pressure/slow cooker.

Place the cubed vegetables inside your slow cooker or a pressure cooker.

Add the salt, oil, vinegar and filtered beef stock to the cooker. If you have clear grape brandy, you can add a splash of it as well.

Don’t forget to drop the bone in the cooker. It’s essential for the flavour and the good properties of the soup.

Step 4: Cook the broth in the pressure cooker.

Some multifunction cookers have a pre-set button for cooking meat and stew under pressure, like the multifunction cooker shown in the photo below. However, if using a basic pressure cooker, set the timer and cook for 35-40 minutes.

This flavoursome and nourishing broth is ready to consume in less than an hour!

🍲 SERVE THIS DELICIOUS BOILED VEAL BROTH

Back home, the broth is commonly served with garlic-infused vinegar and chilli flakes. If you like heat and the taste of garlic, you will love this dressing! For me, that’s the best way to eat this soup. You do not need a lot. Just a teaspoon of dressing added to your bowl of broth will be enough to lift the flavours. Alternatively, drizzle freshly squeezed lemon juice.

Dress your bowl of soup with freshly ground black pepper and chopped-finely fresh parsley.

You can also melt a tablespoon of ghee or butter in a saucepan and add a splash to your soup to make it richer and add a wonderful creamy flavour.

How to make garlic-infused vinegar?

Mix one teaspoon of minced garlic with 3-4 tablespoons of apple cider or red wine vinegar in a small bowl or a jug. If you really love garlic, you can even double the amount of garlic.

Bon Appétit! 👨‍🍳👨‍🍳👨‍🍳