Beef and vegetables slow-cooked to perfection give this soup deep taste and intense aromas that pair perfectly with the red Playia Cuvée Spéciale by Oenou Yi – Ktima Vassiliades. Try it and thank us later!


  • 500 gr. lean veal, cut into small pieces
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • juice of 1 lemon
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 2 potatoes, cut into cubes
  • 2 carrots, cut into cubes
  • 2 sprigs of celery, finely chopped
  • 1 lt. of vegetable broth
  • salt & pepper
  • parsley for serving


  1. In a pot over high heat add the olive oil.
  2. Sauté the onion and garlic until the onion withers.
  3. Add the beef and sauté until golden brown.
  4. Add the lemon juice and stir.
  5. Add the bay leaves, rosemary and all the vegetables and season with salt and pepper.
  6. Add the vegetable broth, cover and cook for 1.5 hours.
  7. Serve with a sprinkle of parsley and a glass of Playia Cuvée Spéciale from Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.