{"id":70728,"date":"2025-12-08T11:34:40","date_gmt":"2025-12-08T11:34:40","guid":{"rendered":"https:\/\/travelshelper.com\/?p=70728"},"modified":"2026-02-28T14:14:18","modified_gmt":"2026-02-28T14:14:18","slug":"borjuleves","status":"publish","type":"post","link":"https:\/\/travelshelper.com\/hu\/world-of-food\/croatia-national-food\/veal-soup\/","title":{"rendered":"F\u00fcst\u00f6lt h\u00fasos borj\u00fah\u00fasleves | Horv\u00e1t Tele\u0107a Juha"},"content":{"rendered":"\t\t
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In many Croatian homes, a clear meat soup marks the real beginning of lunch. Before roasts, stews, or peka reach the table, a fragrant bowl of doma\u0107a juha appears, carrying the quiet promise of warmth and care. Beef and chicken versions receive most of the attention, yet veal has a long-standing place in this tradition, especially along the Adriatic coast where a \u201cdomestic veal soup\u201d often heads a festive meat menu.<\/p>

Classic Croatian veal soup follows a simple pattern: meaty veal bones simmer slowly with root vegetables, onion, peppercorns, and herbs until the broth turns golden and aromatic. Recipes from family kitchens across the region follow this same backbone: cold water, gentle heat, long simmering, and patient skimming.\u00a0The finished broth is served clear, sometimes with fine noodles or small dumplings, while the boiled meat becomes a second course with potatoes or simple vegetables. In that sense, one pot quietly supports an entire Sunday meal.<\/p>

This version adds a small but significant twist: a modest piece of smoked ham or bacon joins the pot. Smoked meats appear frequently in Balkan soups and stews, from ham-and-bean pasulj to barley-based ri\u010det, where a cured joint lends depth and a gentle smokiness without turning the dish heavy.\u00a0Here, the same idea applies to a lighter veal broth. A short simmer with smoked meat enriches the flavor, framing the sweetness of veal rather than overpowering it.<\/p>

The goal is not a dark winter stew but a light, clear broth with a subtle smoky edge. The stock starts with veal shank or neck bones, which carry collagen and enough meat to flavor the liquid. Carrot, parsley root or parsnip, celeriac, leek, and onion supply a familiar Central European vegetable profile. A halved onion can be lightly browned in a dry pan first, a technique common in beef and noodle soups across the region, which adds color and a faint roasted note.<\/p>

Smoked ham or bacon enters at a measured moment. If it simmers from the beginning, the broth may turn too salty and lose its delicate character. When it goes in during the latter half of cooking, the broth gathers gentle smokiness and cured-meat depth while staying bright and clean. A final strain keeps the liquid clear, and small cubes of veal and smoked ham return to each bowl with thin noodles or simple root-vegetable garnish.<\/p>

This soup suits the rhythm of Croatian-style Sunday lunch. It works as the first course before roast meat, peka, or braised dishes, yet it can stand alone with good bread for a light evening meal. The broth reheats gracefully and often tastes more rounded the next day. For cooks who keep smoked meat on hand for beans, cabbage, or barley, this soup offers another way to bring that pantry habit into a lighter format.<\/p>

From a technical standpoint, the recipe invites a calm pace. The steps are not complicated, but they reward attention to small details: starting with cold water, skimming gently, resisting the urge to boil hard, and seasoning at the end rather than at the beginning. Those habits align with the broader tradition of Croatian \u201cSunday soup\u201d culture, where broth signals care, routine, and a quiet respect for well-made food.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

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Croatian Veal Soup with Smoked Meat (Tele\u0107a Juha)<\/h2>Recipe by Travel S Helper<\/span>Course: Soup<\/mark><\/span>Cuisine: Croatian<\/mark><\/span>Difficulty: Moderate<\/mark><\/span><\/div>
<\/span>Servings<\/span>

6<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

120<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

340<\/p>kcal<\/span><\/div><\/div><\/div>

This Croatian Veal Soup with Smoked Meat builds a light, clear broth from veal bones, root vegetables, and a modest piece of smoked ham or bacon. The veal simmers gently with carrot, parsley root, celeriac, leek, and onion until the stock turns golden and aromatic. Smoked meat joins during the second half of cooking, bringing a rounded, cured flavor without overwhelming the broth. After straining, the cook returns small cubes of veal and smoked ham to each bowl, along with fine soup noodles or simple diced vegetables. The result is a refined yet comforting soup suited to a Sunday lunch starter, holiday meal, or quiet evening with bread and a glass of white wine.<\/p>

Ingredients<\/h3>
  • Main Broth<\/strong><\/li>
  • <\/span>

    800 g veal shank or neck with bone - <\/strong>Bones with attached meat create body and flavor for the clear broth.<\/p><\/span><\/div><\/li>

  • <\/span>

    300 g boneless veal (shoulder or stewing pieces) - <\/strong>Gives enough tender meat to serve in the soup.<\/p><\/span><\/div><\/li>

  • <\/span>

    120\u2013150 g smoked ham hock or slab of smoked bacon (unsliced, skin on if possible) - <\/strong>Adds gentle smokiness and cured depth; avoid heavily seasoned, strongly spiced varieties.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 medium carrots (about 150 g), peeled and cut into large chunks - <\/strong>Bring sweetness and color.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 parsley root or parsnip (about 80 g), peeled and chunked - <\/strong>Adds earthy, slightly herbal notes.<\/p><\/span><\/div><\/li>

  • <\/span>

    \u00bc medium celeriac (about 120 g), peeled and chunked - <\/strong>Provides a classic Central European celery flavor without stringiness.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 small leek (white and light green part, about 80 g), rinsed well and cut in large pieces: <\/strong>Adds gentle onion flavor; rinse carefully between layers.<\/p><\/span><\/div><\/li>

  • <\/span>

    1 small yellow onion, halved (optional: lightly browned in a dry pan): <\/strong>Helps with color and savoriness.<\/p><\/span><\/div><\/li>

  • <\/span>

    2 cloves garlic, lightly crushed (optional): <\/strong>Very mild aromatic support; avoid mincing, which can dominate a clear broth.<\/p><\/span><\/div><\/li>

  • <\/span>

    10 whole black peppercorns<\/strong><\/p><\/span><\/div><\/li>

  • <\/span>

    2 bay leaves<\/strong><\/p><\/span><\/div><\/li>

  • <\/span>

    5\u20136 sprigs flat-leaf parsley (plus extra chopped for serving)<\/strong><\/p><\/span><\/div><\/li>

  • <\/span>

    2 L cold water<\/strong> (enough to cover all ingredients by about 3\u20134 cm)<\/p><\/span><\/div><\/li>

  • <\/span>

    2\u20132\u00bd tsp fine sea salt, or to taste<\/strong><\/p><\/span><\/div><\/li>

  • For Serving<\/strong><\/li>
  • <\/span>

    80\u2013100 g fine soup noodles or small pasta shapes: <\/strong>Cooked separately in salted water; keeps the broth clear and prevents cloudiness.<\/p><\/span><\/div><\/li>

  • <\/span>

    Fresh parsley, finely chopped<\/strong><\/p><\/span><\/div><\/li>

  • <\/span>

    Optional<\/strong>: extra thin carrot slices or diced cooked root vegetables reserved from the broth<\/p><\/span><\/div><\/li><\/ul><\/div>

    Directions<\/h3>
    • Prepare the Ingredients<\/strong><\/li>

    • Trim and rinse the meats<\/strong> \u2013 Rinse the veal bones and boneless veal under cold water, then pat dry with paper towels. Trim excess surface fat if present. Time: 5 minutes<\/em><\/p><\/li>

    • Prepare the vegetables<\/strong> \u2013 Peel carrot, parsley root\/parsnip, and celeriac. Cut them into large chunks. Rinse the leek well, then cut into pieces. Halve the onion; if desired, brown the cut sides in a dry pan until lightly charred. Time: 10 minutes<\/em><\/p><\/li>

    • Set up the pot<\/strong> \u2013 Place veal bones, boneless veal, carrots, parsley root, celeriac, leek, onion, garlic (if using), peppercorns, bay leaves, and parsley sprigs in a large heavy pot. Cover with 2 L cold water. Time: 5 minutes<\/em><\/p><\/li>

    • Cook the Veal Broth<\/strong><\/li>

    • Bring slowly to a simmer<\/strong> \u2013 Place the pot over medium heat and warm until small bubbles appear and foam rises, without a rolling boil. Time: 15\u201320 minutes<\/em><\/p><\/li>

    • Skim the broth<\/strong> \u2013 Skim off the foam with a ladle or spoon, working gently to keep the liquid calm and clear. Time: 5\u201310 minutes<\/em><\/p><\/li>

    • Simmer gently<\/strong> \u2013 Lower the heat so the broth barely simmers, cover partially, and cook for about 1 hour. The surface should quiver rather than boil vigorously. Time: 60 minutes<\/em><\/p><\/li>

    • Add Smoked Meat and Finish the Broth<\/strong><\/li>

    • Add the smoked ham or bacon<\/strong> \u2013 Nestle the piece of smoked meat into the pot, making sure it is mostly covered by liquid. Continue to simmer gently. Time: 5 minutes (active), then ongoing<\/em><\/p><\/li>

    • Cook until veal is tender<\/strong> \u2013 Continue simmering for 40\u201350 minutes, until the veal pulls away from the bone easily and the smoked meat feels tender. Taste the broth; season with salt during the last 10 minutes. Time: 40\u201350 minutes<\/em><\/p><\/li>

    • Strain the broth<\/strong> \u2013 Remove veal, smoked meat, and larger vegetables with a slotted spoon. Pour the broth through a fine sieve or cheesecloth into a clean pot to keep it clear. Time: 10 minutes<\/em><\/p><\/li>

    • Prepare Meat, Vegetables, and Noodles<\/strong><\/li>

    • Cut the meats<\/strong> \u2013 When the veal is cool enough to handle, remove meat from the bones and cut into small, neat cubes. Trim skin and excess fat from the smoked meat and cut the lean portion into small cubes. Time: 10\u201315 minutes<\/em><\/p><\/li>

    • Select vegetables for serving<\/strong> \u2013 Choose a few carrot and parsley root pieces that held their shape, cut into small cubes or thin slices, and set aside for garnish. The rest can be enjoyed separately or mashed with potatoes. Time: 5 minutes<\/em><\/p><\/li>

    • Cook the noodles<\/strong> \u2013 In a separate pot, boil the noodles in salted water until just tender. Drain and rinse briefly to stop cooking, then toss lightly with a spoonful of hot broth. Time: 8\u201310 minutes<\/em><\/p><\/li>

    • Assemble and Serve<\/strong><\/li>

    • Warm the broth for serving<\/strong> \u2013 Bring the strained broth back to a gentle simmer and adjust seasoning with additional salt if needed. Time: 5 minutes<\/em><\/p><\/li>

    • Assemble bowls<\/strong> \u2013 Place a small handful of cooked noodles, a few cubes of veal, a few cubes of smoked meat, and some vegetable garnish into each warmed bowl. Ladle hot broth over the top and finish with chopped parsley. Time: 5\u201310 minutes<\/em><\/p><\/li><\/ul><\/div>

      Tips, Troubleshooting & Variations<\/h3>

      • Serving Suggestions & Pairings<\/h4>\nServe as a first course for a Croatian-style Sunday lunch, followed by roasted meat, le\u0161o meso (boiled beef or veal with potatoes), or peka.\n\nOffer fresh bread or rolls, ideally with a chewy crumb that can stand up to dipping in hot broth.\n\nA dry white wine from Dalmatia or Istria pairs well, although a light-bodied red can suit cooler days.\n\nFor a simple supper, enlarge the portion size and add more noodles and vegetables, treating the soup as a one-bowl meal.<\/li>

      • Storage & Reheating<\/h4>\nFridge: Cool the soup quickly, then store broth and solid components separately for up to 3 days.\n\nFreezer: Clear broth freezes well for up to 3 months; freeze it without noodles for best texture.\n\nReheating: Reheat gently on the stove until steaming but not boiling, adding noodles shortly before serving so they do not turn soft.\n\nFlavor usually deepens by the next day, as veal and smoked meat aromas settle and integrate.<\/li>

      • Variations & Substitutions<\/h4>\nMilder version (no smoked meat): Omit the smoked ham or bacon and add a few extra peppercorns and a small piece of additional veal. The soup becomes a classic clear veal broth closer to many Croatian family recipes.\n\nVegetable-forward broth: Double the root vegetables, add a small piece of kohlrabi or fennel bulb, and reduce the total meat amount by one third. The soup stays meat-based yet leans toward a lighter, vegetable-driven profile.\n\nPressure-cooker \/ Instant Pot adaptation: Cook veal bones, boneless veal, and vegetables at high pressure for 45 minutes, allow natural release for 15 minutes, then add smoked meat and cook at high pressure for 10 minutes more. Strain as directed. This shortens total cooking time while still producing a full-flavored broth.\n\nBarley variation: Inspired by barley and smoked ham soups from nearby Slovenia, add \u00bd cup (90 g) pre-cooked barley to the finished broth with the meat cubes. This yields a more rustic soup suited to cold-weather lunches.<\/li>

      • Chef\u2019s Tips<\/h4>\nControl the simmer \u2013 Keep the surface barely moving; vigorous boiling clouds the broth and toughens the meat.\n\nSalt late \u2013 Smoked ham or bacon already brings salt. Taste near the end, then season; salting early can lead to an aggressive, concentrated broth.\n\nCook noodles separately \u2013 Noodles cooked directly in the soup shed starch and can dull clarity; separate cooking keeps the broth bright and clean.<\/li>

      • Equipment Needed<\/h4>\nLarge heavy stockpot (at least 4\u20135 L capacity) with lid.\n\nFine mesh strainer or cheesecloth.\n\nSkimmer or large spoon for removing foam.\n\nCutting board and sharp chef\u2019s knife.\n\nSmall pan for browning onion (optional).\n\nLadle for serving.\n\nSecond saucepan for cooking noodles.<\/li><\/ul><\/div>