Romanian tripe soup

The peculiarity of this soup is a pleasant sourness in the taste, which is given by apple cider vinegar and sour cream, as well as a rich aromatic broth of vegetables and meat.

Ingredients

• Beef bones 500 g
• Scar 1 400 g
• Carrot 2 pieces
• Onion 1 piece
• Parsnip 1 piece
• Celery root 1 piece
• Water 2 500 ml
• Vegetable oil 1 tbsp. a spoon
• Sour cream 450 g
• Eggs 3 pieces
• Garlic 8 cloves
• Apple cider vinegar 60-80 ml
• Salt taste
• Ground black pepper taste

Directions

1. Place the bones and the scar in a saucepan. Peel one carrot, onion, parsnip and celery root and place whole in the same saucepan.
2. Cover everything with cold water, bring to a boil and simmer over medium heat for 2-3 hours until the tripe is soft enough.
3. Remove the tripe from the soup and cut into portions.
4. Cut raw carrots not too coarsely and fry in oil for 2-3 minutes.
5. Strain the broth. Add roasted carrots and chopped tripe to it.
6. Beat the sour cream with eggs and pour a thin stream into the soup, stirring constantly. Add chopped garlic, vinegar, salt and pepper.
7. Bring the soup to a boil and then immediately remove from heat.