Stewed veal chorba

Name: Stewed veal chorba
Cuisine: Russia
Ingredients: salt; 3-4 bay leaves; 250-325 ml (8-12 fl oz) kvass; 500 g (1 lb) veal; ¼ head white cabbage; 4-5 cloves garlic; ½ parsnip; 1 carrot; 3 onions; 4 tomatoes; 4-5 potatoes; 1 tablespoon dill; 125 ml (4 fl oz) sour cream; 1 leek; ½ celery stalk; ¼ teaspoon cayenne pepper

Preparation info

Difficulty
Easy

Appears in

Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

About

One solid piece of veal is used for this and the order of preparation is slightly different from the other chorbas.

Ingredients

¼ head white cabbage
4-5 potatoes
3 onions

Europe
Russia
Soup
Eastern Europe

Method

Cut the cabbage, potatoes, onions, carrot and parsnip into cubes and arrange on the bottom of a thick casserole. Place the veal on top and add 250-375 ml (8-15 fl oz) boiling water, cover tightly and cook in the pre-heated oven (180°C, 350°F, gas mark 4) for about 1 hour