Teleća Čorba

Teleća Čorba is the classic Serbian veal soup, a staple of festive gatherings and family Sundays. Cooked low and slow until the broth is richly golden, it is finished with fresh parsley and a drizzle of lemon — a combination that defines the warming soul of Serbian home cooking.

Serves: 8

Ingredients

• 1 kg (2.2 lb) bone-in veal shank, cut into thick pieces
• 3 medium carrots, cut into thick coins
• 2 parsnips, peeled and roughly chopped
• 2 stalks celery, sliced
• 1 medium onion, halved
• 1 medium potato, peeled and diced
• 1 bay leaf
• 6 black peppercorns
• 2 litres (8 cups) water
• 1 tsp salt, plus more to taste
• Large handful flat-leaf parsley, chopped
• Juice of 1/2 lemon
• 2 tbsp (30 ml) sunflower oil
• 1 tsp sweet paprika

Instructions

1. Place veal, onion, bay leaf, and peppercorns in a large pot. Cover with cold water and bring slowly to a boil, skimming foam frequently for the first 10 minutes.
2. Reduce heat, add carrots, parsnips, celery, and 1 tsp salt. Simmer uncovered for 1 hour 30 minutes until the veal is very tender.
3. Add the diced potato and cook a further 20 minutes until soft.
4. Remove veal from the pot, strip meat from the bones, and return the meat to the broth. Discard bones and onion.
5. Heat oil in a small pan over medium heat. Remove from heat and stir in paprika, then immediately pour this paprika oil into the soup — it adds colour and depth.
6. Stir in lemon juice and adjust salt. Ladle into deep bowls and finish generously with fresh parsley.

Cook's Notes: For potluck, the soup travels and reheats beautifully — bring parsley and lemon separately and add at serving. A marrow-rich split beef shin bone added with the veal makes the broth even silkier.