Veal soup

1. In the evening, we put the beans in a bowl, fill with water. We leave it overnight. Soaked beans will cook faster. And before cooking the soup, we put the beans on a sieve and wash them under running water.

2. Veal is also washed under running water. Dry it. In a saucepan in which we will cook the soup, pour vegetable oil. We send it to the fire. It is desirable that the pan has a thick bottom.

3. When the oil heats up, put the beef in it, fry for 6-8 minutes. We turn the piece to one side, then to the other side. It should be evenly browned on all sides.

4. Tomatoes are washed, we cut out the place of attachment of the peduncle. Cut tomatoes into cubes. If desired, you can remove the skin from them. To do this, make a cross-shaped incision on the skin, pour boiling water over the tomatoes, and then ice water. After the manipulation, the skin will be easily removed.

5. We clean the carrots, wash them under running water. Cut into large cubes. Peel the onion, cut into cubes.

6. We put onions, carrots, tomatoes in a saucepan with veal. We also send beans here. Pour the ingredients with chicken broth. Cook the soup over medium heat until the ingredients are fully cooked, about 40 minutes.

7. After the specified time, we remove the meat from the pan, let it cool down a little. Then we divide it into pieces by disassembling it into fibers. Bones are removed. We return the chopped meat to the soup. We give it to boil again.

8. We try for salt. Pepper, and at the same time salt to taste. We arrange the soup in portions, sprinkle with parsley leaves if desired.

Bon appetit!