Ciorba de zarzavat (vegetable chowder)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Veal shank, quartered |
| ¼ | pounds | Wax or green beans, fresh |
| 1 | x | Green pepper |
| 1 | cup | Chopped cabbage |
| 2 | cups | Carrots, diced |
| 1 | cup | Green peas |
| 2 | xes | Parsley roots, diced |
| 2 | xes | Parsnips, diced |
| 2 | cups | Potatoes, diced |
| 3 | xes | Whole large onion |
| ¼ | pounds | Butter |
| Sour cream | ||
Directions
Boil veal shank with onions in 2 qts water and salt to taste.
Remove foam as it forms. Saute vegetables in a quarter pound of butter until tender. When veal is almost done, add vegetables and boil together until cooked well. Taste and adjut seasonings. Add the juice of 1 lemon or more according to taste. When ready to serve, remove meat from bones and to each plate add one heaping tablespoon of sour cream Submitted By MARK MIKLAS On 07-14-95