A creamy, delicately flavored veal soup with vegetables and light cream — a staple in Serbian and Bosnian homes.
Ingredients:
- 300 g veal, cut into cubes
- 1 carrot, diced
- 1 onion, chopped
- 1 small potato, diced
- 1 tbsp flour
- 1 egg yolk
- 100 ml cooking cream
- Salt and pepper
Method:
- Boil veal with onion, carrot, and potato in 1 L water for 1 hour.
- Mix flour, yolk, and cream in a small bowl.
- Add mixture to soup slowly, stirring to avoid curdling.
- Simmer 10 minutes more, season, and serve hot.
