8 Servings
2 Hours
Allergens
Submitted by Ori Ehrman
The history behind this soup:
Like any good yiddishe wife, when my grandmother heard my grandfather say he loved the special soup his mother used to make him in Romania, she went straight to her Romanian neighbor and got the recipe! (it was after the war and my grandfather’s parents’ whereabouts were still not discovered – later they were found in a DP camp in Italy). This sweet and sour meat soup truly is unique and full of flavor! You will want a second helping!
In a large heavy bottom pot heat the oil for frying. On low flame add the carrots onions and veal to the pot and sauté until golden. Add just enough boiling water to cover. Simmer on a low flame for 1 hour or until meat is tender, covered.
Add in rest of ingredients besides for lemon. Add just enough boiling water to cover. Bring to a boil and simmer on low for 45 minutes.
Pour your freshly squeezed lemon juice into the pot, slowly, tasting as you go to get your desired flavor. But don’t be too stingy this is supposed to be a sweet and sour soup! Sometimes I’ll add the other half of that lemon!
Garnish with fresh dill and serve.
Tips:
Serve over 2 tablespoons hot rice per bowl of soup.
