Hearty Veal Stew :Teleshka chorba
Servings Prep Time
4people 15minutes
Cook Time
1 1/2hour
Servings Prep Time
4people 15minutes
Cook Time
1 1/2hour
  • 4medium carrotsgrated
  • 1/2cup peasfresh or frozen
  • 1medium potatodiced into small pieces
  • 1 1/2 pounds veal for stewcut into 1-inch pieces
  • 1 bay leaf
  • 1 tablespoon flour
  • 4tablespoon olive oil
  • 1 tablespoon dry vegetable soup mix
  • salt and black pepper
Garlic dipping souce
  • 5clowes garlic
  • 2 tablespoon olive oil
  • 1tablespoon white vinegar
  • 1 teaspoon salt
  • 1 1/2cup warm water
  1. Put the diced meat into a large pot, pour 10 cups of water, add in the peas with the bay leaf. Cover and simmer on medium-low for 1 1/2 hours. Check and refill with water after 1 hour if needed. Set aside.
  2. Grate the carrots, and saute them in oiled pan on medium, for about 5 minutes.Add the flour stir just to combine.Pour the carrots in the meat, add the diced potato.Cover and simmer for about 20-30 minutes. Season with dry vegetable soup mix, salt, and pepper.
Garlic dipping souce
  1. Place the garlic in the mortar, season with salt then crush it with the pestle, until a white paste.About 4-5 minutes.
  2. Add the oil and vinegar, continue mixing together.
  3. Finally, slowly pour warm water, while mixing.You can add finely chopped parsley to intensify the flavor.
Recipe Notes

If you want you can replace the water with beef stock, but this stew is delicious on its own.