Preferably veal to take a young, blond, with a better neck. And, of course, necessarily needs a bone, and even better two for the soup. Meat cut into medium sized cubes.

In clarified butter and two spoons of sunflower oil to fry the onion for a couple minutes, add 1 tsp of flour, stir on a slow fire to brown 7-9 minutes. Add the meat to the onions, stir well and stew for 5 minutes and pour 1 Cup of water. The water should cover the meat. Salt 2 tsp. is enough plus pepper to taste. If you salt the dish at the end, make your own way. Simmer about 1.5 hours, adding water as necessary. The meat should be covered with water.

To prepare the vegetables: finely chop the onion, carrot rings, celery into wedges. Finely chop the parsley. If not fresh, can be dry or frozen. Lay the vegetables to the meat, mix and simmer 30 min. parsley roots and bone can be removed from the broth. Then add 1.5 liters of hot water, it needs more salt to taste. and cook another 10 minutes

Meanwhile, prepare dressing: 1 egg yolk mixed with 100 grams of sour cream, add a couple tablespoons of broth, a pinch of salt and mix well.

Slowly pour the broth over the dressing. In the original it is necessary to remove the pan from heat and add dressing, but I chose just to boiling broth pour. A little cibolo - turn off the heat, cover and let stand 5 minutes.

Veal chorba is ready! Usually, it is prepared without potatoes, of course, possible to him. I came to the conclusion that nothing but meat and vegetables offered in it don't! The meat is very tender, melts in your mouth, the taste is delicate, with slight acidity. This dish is very self-sufficient, warming, nourishing. Bon appetit!