It is one of the most popular stews of this region veal soup. An old recipe for veal soup from the beginning of the 20th century.
Veal soup
Wash a kilogram of veal, cut into pieces, put in a pot, pour 2 liters of cold water and put the meat on the stove. Put 1 bunch of greens, 1 tomato, 1 onion, 1 whole onion, salt and pepper into the broth. Now fry the broth: heat 1 tablespoon of fat in a pan, add 1 tablespoon of flour to the heated fat, fry the sauce and finally add ground peppers. Then pour 1 cup of cold water into the finished batter to prevent the flour from clumping. Pour the sauce into the pot with the meat, let the broth boil for a while, on low heat, and when the meat is soft, remove it and strain the broth through a strainer. Put 2 egg yolks and a pot of sour milk in the soup pot. Mix everything well, slowly pour the strained broth over the seasoning, acidify it with vinegar to taste, then serve with the meat.
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