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Ciorba De Zarzavat (Vegetable Chowder)
Veal shank, quartered
1/4 lb Wax or green beans, fresh
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
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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