Beef and vegetables slow-cooked to perfection give this soup deep taste and intense aromas that pair perfectly with the red Playia Cuvée Spéciale by Oenou Yi – Ktima Vassiliades. Try it and thank us later!
Ingredients:
- 500 gr. lean veal, cut into small pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- juice of 1 lemon
- 2 bay leaves
- 2 sprigs of rosemary
- 2 potatoes, cut into cubes
- 2 carrots, cut into cubes
- 2 sprigs of celery, finely chopped
- 1 lt. of vegetable broth
- salt & pepper
- parsley for serving
Preparation:
- In a pot over high heat add the olive oil.
- Sauté the onion and garlic until the onion withers.
- Add the beef and sauté until golden brown.
- Add the lemon juice and stir.
- Add the bay leaves, rosemary and all the vegetables and season with salt and pepper.
- Add the vegetable broth, cover and cook for 1.5 hours.
- Serve with a sprinkle of parsley and a glass of Playia Cuvée Spéciale from Oenou Yi – Ktima Vassiliades.
