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Dalmatinska Mesna Juha s PovrÄem
A hearty and flavorful meat and vegetable soup, typical of Dalmatian cuisine. This soup is rich with tender pieces of meat and a medley of fresh vegetables, often served as a comforting starter or a light main course.
ð§ ææ
- 500 g Beef or Veal (for broth)(e.g., shank, chuck, or oxtail)
- 2.5 l Water
- 2 medium Carrots(peeled and diced)
- 1 medium Parsley root(peeled and diced)
- 1 large Celery stalk(diced)
- 1 large Onion(quartered)
- 2 medium Potatoes(peeled and diced)
- 1 medium Leek(white and light green parts, sliced)
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Place the beef or veal in a large pot with 2.5 liters of cold water. Bring to a boil, then reduce heat, skim off any foam, and simmer for about 1 hour to create a rich broth.
- 2
Add the diced carrots, parsley root, celery, and quartered onion to the pot. Continue to simmer for another 30 minutes, or until the meat is tender and the vegetables are cooked through.
- 3
Remove the meat and the large vegetables (onion, parsley root, celery) from the pot. Strain the broth if desired for a clearer soup. Shred or dice the cooked meat into bite-sized pieces.
- 4
Return the broth to the pot. Add the diced potatoes and sliced leek. Bring to a boil and cook for about 10-15 minutes, or until the potatoes are tender.
- 5
Add the shredded or diced meat back into the soup. Add the bay leaf, salt, and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
- 6
Serve hot, garnished with fresh chopped parsley.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can add a small piece of parsnip along with the other root vegetables.
- âIf you prefer a thicker soup, you can add a tablespoon of flour mixed with a little water to the broth before adding the potatoes.
- âThis soup can be made ahead of time and reheated; the flavors often deepen overnight.
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- Add other vegetables like peas, green beans, or small pasta shapes.
- For a heartier meal, add small dumplings or gnocchi towards the end of cooking.