Рет қаралды 1,059
Wash the veal rasol and put it to boil and leave it for about 3-4 hours on a low heat until the meat comes off the bone. 4, parsnips and parsley cleaned, washed and cut in 2, celery cleaned, washed and cut into pieces and let it boil. When they are all cooked, strain the juice and add the bay leaves, green tarragon, peppercorns, salt taste and crushed garlic cloves. Let it boil for another time.
Put the pieces of meat, carrots, celery and parsley in the bowls and then put the strained juice and refrigerate to seal.
When it is congealed, it can be served.