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Ciorba De Zarzavat (Vegetable Chowder)

Veal shank, quartered
1/4 lb Wax or green beans, fresh
Green pepper
1 c Chopped cabbage
2 c Carrots, diced
1 c Green peas
2 x Parsley roots, diced
2 x Parsnips, diced
2 c Potatoes, diced
3 x Whole large onion
1/4 lb Butter
Sour cream

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

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