Soup or as we call it 'corba', is one of our most popular dishes in Macedonia. We are very fond of veal and tripe soup, and since veal soup is my favorite, I decided to make it at home. Indeed, the preparation time is long because the meat needs more time to cook, but it's totally worth it. You can cook the meat from the evening, and the next day you can cook only the vegetables.
  • 500 g of veal
  • 4 to 5 veal bones
  • 1 onion
  • 2 carrots
  • 1 potato
  • 1 root celery
  • 1 parsley
  • 3-4 threads of saffron
  • 3 tablespoons of sour cream
  • 1 egg yolk
  • 1 tablespoon of vegeta
  • black pepper
  • 2 bay leaves
  • 1 handful soup noodles
  • finely chopped parsley
  1. Chop the meat into small pieces and boil together with bones in about 2 liters of water at low heat for about 2 hours.
  2. Then remove the bones. Add the vegetables to boil in the same water. Vegetables should be whole, not chopped. Add the saffron.
  3. Add spices and cook until the vegetables soften for about 30-40 minutes.
  4. Then remove the vegetables, add a handful of noodles to the broth, and place the vegetables in a little cold water to blend as puree and return the puree to the broth. Some of the vegetables (carrots and parsnips) can be cut into cubes and some can be blended. If the stew is thick, add water.
  5. Finally, whisk the yolk together with the sour cream and add to the soup by mixing well.
  6. The soup is ready.
  7. Garnish with fresh parsley and when serving, add a little apple cider vinegar. For garlic lovers, combine with warm bread, hot peppers and garlic makalo.