Ingredients
500 g lean veal or lamb, cut into strips
Red pepper (my recommendation: dark Kampot Rouge )
Salt
1 ½ liters of meat broth
1 lemon or wine vinegar
750 – 1000 g of mixed greens depending on what you have on hand or your preference: parsley, dill, sorrel, dandelion, nettle, celery, carrots, spring onions, turnips, beetroot, young savoy cabbage or others...
preparation
Bring the strips of meat to the boil in the meat broth and let them simmer gently for a good hour.
Wash the greens, chop finely and add to the meat. Season with salt. Simmer until everything is cooked, season with 1 tablespoon of vinegar or lemon juice. Add freshly ground pepper.
Serve with: a bowl of sour cream and or ravioli/pierogi.
