Ingredients
400 g veal
1-2 (100 g) carrots
1-2 (60 g) roots of parsley
1-2 heads (100 g) onion
10 peppercorns
60 g butter
1 tbsp (10 g) flour
1 tsp (5 g) red pepper
2 tbsp (40 g) rice
2 eggs
2 tbsp (20 ml) vinegar
parsley
pepper
salt
Method
Meat cut into pieces, pour 2 liters of cold water and put on fire. Add salt, bring to the boil. Boil until soft with carrots, parsley root and 4-5 peppercorns. Add onions, chopped and stewed in fat with flour and paprika. Then add the rice. Soup boil for another 15-20 minutes. Thicken with eggs beaten with vinegar or juice of 1 lemon, and serve sprinkled with chopped parsley and crushed pepper.
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Difficulty
Difficult
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