Veal soup with tomato

400 g Veal

1 sauerkraut

2 bulbs

2 carrots

1 parsley

1 celery

2 bay leaves

black pepper and salt to taste

1 glass sour cream

2 eggs

100 g Tomato

Good scorched and purified calf leg rinse thoroughly in hot water, scraping all scorched and contaminated sites, cut in half lengthwise and then into several pieces, cover with cold water, add the onion, carrot, celery and parsley. Post a boil over high heat, then reduce heat and simmer so that the broth is almost boiling. When the meat begins to move away from the bones, in the same broth put a little fried veal, add a second onion, bell pepper, salt and bay leaf, When the meat is cooked, drain the broth, add the tomatoes, let simmer for 10 - 15 minutes. Before serving, slice the meat and veal legs small pieces, boil the soup and let it fill with sour cream, mixed with eggs. Soup with warm dressing without giving boil. For the soup is served separately vermicelli or rice.