First course

Velvety Cucumber and Veal Cutlet Soup

Name: Velvety Cucumber and Veal Cutlet Soup
Total time: 42 min
Ingredients: 1 bunch Curry leaf; 2 piece Beetroot; 2 piece Daikon radish; 23 ml Sunflower oil; 144 g Veal cutlet; 5 g Sea salt; 8 g Onion powder; 3 piece Cucumber; 68 ml Crème fraîche; 71 ml Vegetable stock

by Andrii M.

Cooking time42 min

Calories1,033 kcal / portion

Creation dateJul 29, 2026

Rating

Beetroot2 piece86 kcal
Crème fraîche68 ml267 kcal
Cucumber3 piece135 kcal
Curry leaf1 bunch31 kcal
Daikon radish2 piece126 kcal
Onion powder8 g27 kcal
Sea salt5 g0 kcal
Sunflower oil23 ml203 kcal
Veal cutlet144 g154 kcal
Vegetable stock71 ml3 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A velvety bowl built around cucumber and veal cutlet, simmered with daikon radish and beetroot in a fragrant vegetable stock. 1. Warm sunflower oil in a large pot and sweat daikon radish and beetroot with cucumber until softened. 2. Add the veal cutlet and cook until lightly browned. 3. Pour in the vegetable stock, season with sea salt and onion powder, and simmer for 42 minutes. 4. Stir in crème fraîche off the heat for a silky finish. Finish with curry leaf and serve piping hot.

Allergens

Milk