2 1/5 lb (1kg) veal brisket 1 onion 1 cup meat bouillon 1/2 lb (220 g) cauliflower 1/2 lb (225 g) green beans, tinned 1/2 cup vegetable oil 2 tbsp butter 2/3 oz (20 g) spice (khmeli-suneli spice mix) 1/2 oz (15 g) parsley and dill greens salt, pepper to taste | Directions: Cut veal into 1–1 1/3 oz (30-40 g) chunks, sprinkle with salt and pepper. Fry the meat in vegetable oil until it becomes light brown. Add beef bouillon and diced onion. Stew with salt and khmeli-suneli spice mix.
Break cauliflower into florets and boil it with green peas in salted water. Warm tinned green haricot separately. Blend all vegetables, add a little beef bouiilon and stew with butter and salt.
Put meat on a dish, circle with vegetables Decorate with parsley and dill greens. Serve sour sweet sauce separately .
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