🍲 Teleća čorba (veal soup)
Teleća čorba is a Balkan veal soup with tender cubes of meat, carrot, potato and celery in a clear broth that is finished with a beaten egg and lemon juice. The egg and lemon give the soup a silky body and a gentle tang without making it heavy. It is served hot as a starter, often at weddings and celebrations.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g veal, cubed
- 2 carrots, diced
- 2 potatoes, diced
- 1 celery stalk or 100 g celeriac, diced
- 1 egg
- Juice of 1 lemon
- 1 tbsp oil
- 1.8 l water, salt, black pepper, parsley
Method
- Brown the veal lightly in the oil, cover with water and simmer for 1 hour, skimming.
- Add the carrots, celery and potatoes and cook for 20–25 minutes until tender.
- Beat the egg with the lemon juice and whisk in a ladle of hot broth.
- Take the pot off the heat and stir in the egg mixture; do not boil again.
- Season and serve with parsley.
How to make it lighter
- The soup is light on its own — enjoy a full bowl as a starter.
- Choose lean veal and skim the fat off the broth.
- Add more vegetables and less potato for a lighter bowl.
History
Čorba comes from the Turkish çorba, 'soup', a legacy of Ottoman influence in the Balkans. Veal čorba is a standard dish of Serbian kafana taverns and festive meals across the former Yugoslavia.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Teleća čorba (veal soup) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →