Solferino Soup

I dedicate this heartfelt post to my wonderful sister Teresa, who holds a special place in my heart. I want to take a moment to express my overwhelming gratitude for having her in my life. She is not only my sibling but also my confidant, my companion, and my truest friend. Through every up and down, she stands by my side with unwavering support, and her presence brings immense joy and love into my world. As this special birthday day unfolds, I hope it overflows with laughter, happiness, and unforgettable memories that we will treasure forever. Cheers to many more years of sisterly love and countless blessings. Sto lat, sto lat, niech żyje nam!🧡🧡🧡🧡🧡🧡🧡🧡🧡

This recipe for Solferino soup holds a special place in my heart as it was generously shared with me by my dear sister, Teresa. She has perfected this delightful dish while residing in the beautiful country of Poland, where she never fails to impress her friends with its delicious flavors. Solferino soup, named after a charming Lombardy town in Italy, is a hearty concoction that harmoniously brings together tender veal, an array of vibrant vegetables, baby potatoes, pasta, and the star of the show - fresh yellow string beans. Simmered in a rich tomato broth that is generously seasoned with aromatic herbs such as basil, oregano, parsley, or even the unique touch of lovage, each spoonful of this soup holds a burst of flavorful comfort that truly embodies Italian culinary excellence. With its roots in the heart of Italy, Solferino soup serves as a testament to the country's profound love and passion for exceptional food.

Solferino Soup

By Zosia Culinary Adventures | Date: September 30, 2023

Preparation Time: 30 minutes

Cook Time: 1.5 hour

Yield: 5 litres (20 servings of 250 ml)

Ingredients:

•  200 g veal shank

• 3 tablespoons sea salt or soup buillon

• 3 litres filtered water

• 2 carrots, peeled and diced

• 50 g savoy cabbage, finely chopped

• 1 parsnip, peeled and diced

• 1/4 pc leek, chopped

• 1 celery stalk, chopped

• 300 g potatoes, peel and diced

• 200 g yellow or green fresh beans, cut into 4 cm pieces

• 300 g fresh tomatoes, steamed and pureed

• 2 fresh garlic cloves, finely chopped

• 1 medium size onion, finely chopped

• 1 tsp dry or fresh lovage, chopped

• 1 tsp fresh parsley, chopped

• 1/2 cup dry pasta of your choice

• make a bouquet garni: 2 bay leaves, 3 peppercorns, 1 garlic clove, all peels from vegetables, parsley stems, celery leaves and a cheesecloth with a string

• salt and white pepper to taste

• extra fresh parsley for garnish

Instructions:

1. Peel and dice all vegetables. Set aside.

2. Place the veal in a large 5 liter stockpot and cover with water. Add 3 tablespoons of sea salt. The soup can have the bouillon cubes(dehydrated broth) added instead of salt. Heat over medium temperature and gently bring to the boil. Skim off the scum with a spoon. Simmer until meat is tender, approximately 1 hour.

3. Make a bouquet garni sachet.

4. Pull out meat from the liquid. Remove any bones. Cut the meat in bite-size pieces. Put the meat back into the soup along with all vegetables except for yellow beans and pureed tomatoes.

5. Add bouquet garni. Add more water if necessary. Bring to boil, cover and simmer for until all vegetables are just tender

6. Remove and strain the bouquet garni sachet. Add yellow beans and dry pasta. Bring soup to boil. Simmer for 5 minutes. Add pureed tomatoes and simmer for another 5 minutes. Season to taste with salt and white pepper.

7. When served, garnish each soup plate with chopped parsley or fresh dill.

Enjoy it! Smacznego! Buon appetito!

Nutrition Facts are per one serving 🧡

Calories 122 | Fat 1.3 g \ Saturated Fat 3 g\ Cholesterol 31 mg\ Sodium 54 mg\ Total Carbohydrate 20.7 g\ Dietary Fiber 1.7g\Total Sugars 1.8 g\ Protein 6.9 g\ Vitamin D 0 mcg\ Calcium 24 mg\ Iron 1 mg\ Potassium 256 mg