Ingredients
400 g veal
3 tbsp (30 ml) vegetable oil
Chapter 1 (50 g) onion
2-3 (200 g) red tomatoes
Chapter 1 (50 g) celery
1-2 (100 g) peppers
1/4 cabbage fresh cabbage
1 handful (250 g) green beans
1 lemon
parsley
salt
Method
The meat cut into small pieces, pour the tea cup 7 . cold water and put on fire. Salt when boil, and boil until soft. In fat sauté onions, carrots, celery, grated, green beans and cabbage, chopped, and peppers, cut into pieces. Add salt and add to the meat. After 30 min, tomatoes, chopped. Soup boil for another 10-15 minutes. Serve sprinkled with chopped parsley and pieces of lemon.
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Difficulty
Difficult
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