Meat and Sour Trahana Soup
- veal: 800 g, for stewing (shank or neck), cubed
- carrots: 2, peeled and thickly sliced
- celery: 2 sticks, rinsed and thickly chopped
- onion: 1, whole, peeled
- sour trahana: 1 teacup
- vegetable stock: 1 cube
- olive oil: ½ teacup
Put salt to 1 ½ l water, bring to the boil and add the meat. Skim thoroughly and add the olive oil and the onion. Boil for 35΄. Remove the onion, add the carrots and the celery and go on to simmer on low heat for 30΄until the vegetables are tender.
- Next, add the stock cube and the trahana and simmer for a further 11΄-13΄ until the trahana cooks through. (If needed, pour in additional water along with the trahana). Season with salt and pepper and serve hot with rustic bread.