Ingredients
2 kg veal leg
5 tbsp (50 g) rice
1-2 bay leaf
1 tsp (5 g) red pepper
4-5 peppercorns
4-5 grains allspice
2 tbsp (20 ml) vinegar
60 g butter
2 eggs
5-6 cloves garlic
salt
Method
The legs are cleaned, washed and add salt, pour 5-6 cups cold water and simmer with bay leaves, peppercorns and allspice. When cooked meat broth is strained and separate the meat from the bones and cut into pieces, then put back in the broth with rice. Dovaryava soup and seasoned with crushed garlic, thicken with eggs. In the butter gently fry the red pepper and pour the broth it.
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Comments
A, where the eggs disappeared? :)
In thickener :) Thanks for the signal.