- Cabbage - 300 Grams
- Heart of a veal - 700 Grams
- Parsley - 15 pieces
- Potatoes - 3 pieces
- Onions - 2 Pieces
- Garlic - 2 Teeth
- Carrot - 1 piece
- Rice - 1 glass
- Tomatoes - 2 pieces
- Sweet pepper - 1 piece
- Pepper and salt - - To taste
- Leaf bay - 3 pieces
1. We cut half of the veal heart in small pieces (to make it faster cooked), washed well, and pour the pot with water, and put the meat there. As soon as the water begins to boil, remove the foam, we lower the bulb and carrots, add the bay leaf. On a small fire, cook for about forty minutes. 2. We give the bouillon to stay, through gauze we filter it. Now you should prepare the vegetables. We will peel onions and potatoes, we will wash rice under running water. 3. Cut potatoes into cubes, cut cabbage with straws, grind the meat. We lower potatoes and meat into boiling broth, and after about two minutes we add cabbage. We reduce the fire and cover the pot with a lid. 4. Finely chop the onions, cut the peppers into small pieces, cut the tomatoes into small cubes. On vegetable oil, we sour onions together with peppers and tomatoes. When the soup potatoes are ready, we add stewed vegetables. Then, at the very end, add crushed herbs and garlic. 5. For forty minutes, with the lid closed, let the soup brew. You can serve ready soup with dried pieces of a loaf or with white breadcrumbs. Well suited to it and sour cream.
Servings: 6