Name: Veal & Okra Soup (Bamjova Supa So Teleshko Meso)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 1 medium yellow onion, finely diced; 1 lb (450 g) veal tenderloin, cut into ½-inch (1 cm) cubes; 1 tablespoon coarsely chopped fresh parsley, for garnish; Lemon slices, for garnish; 2 tablespoons (30 g) butter; 2 garlic cloves, minced; 1 tablespoon tomato paste; 1 carrot, peeled and diced; 1 red bell pepper, deseeded and finely diced; ¼ teaspoon crushed red pepper flakes; 1 lb (450 g) okra, sliced diagonally into ¼-inch (6 mm) pieces; 8 cups (2 liters) boiling water; 1 tablespoon kosher salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

My family made this soup when okra was in season in mid- to late summer. My mother loves okra so we had this soup often. Frying the okra before adding it to the soup sears off a bit of the “slime” that occurs naturally, making for a much nicer texture. This is my favorite way to cook with okra because you are just left with its delicate earthy flavor. If you can’t find veal, you can easily substitute pork tenderloin.