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Step by Step Instructions
  • Step 1: Prepare the soup. Heat the olive oil in a deep saucepan and add the meat. Sauté for 10 minutes until golden brown all over. After that, add the vegetables and sauté for another 10 minutes until translucent and light brown.
  • Step 2: Pour in the wine and wait for 1 minute for the alcohol to evaporate. Add some water to cover the vegetables, salt, pepper, bay leaves, sugar, paprika and lemon juice. Cook on medium heat for 40-45 minutes until the meat and vegetables soften.
  • Step 3: During the cooking process, check regularly if you need to add some more water.
  • Step 4: Serve the soup piping hot.
Ingredient List
  • 1 1/2Kg veal (cut into portions)
  • 3 large potatoes (peeled and cut into pieces)
  • 2 onions (chopped)
  • 3 cloves of garlic
  • 2 leeks (cut into pieces)
  • 3 carrots (cut into pieces)
  • 1 piece of ginger (sliced)
  • 3 zucchini (cut into pieces)
  • 3 tomatoes (peeled and cut into pieces)
  • 1 hot chilly pepper
  • 200g extra virgin, organic olive oil
  • 150ml white wine
  • 3 the juice from lemons
  • salt
  • ground black pepper
  • 1tsp sugar
  • 1tbsp paprika
  • 2 bay leaves

Meat soup from Cephalonia

  • Cooking
    time
    90'
  • 8
A simple, but really hearty and nutritious soup. It holds a special place in the Cephalonian cuisine, as it is served at all celebrations.
Product Qty
"Ktima Biblia Chora" Regional white wine of Pangeon 750ml
€14.20
OR