1. Heat oil in a large soup pot and cook onions and bacon over medium heat until onions start to colour, about 15 minutes. 2. Stir in paprika and cook for 2 minutes. 3. Add the veal and just enough stock to cover it. 4. Cover pan and simmer for 20 minutes. 5. Add carrots, turnips, mushrooms, potatoes, tomatoes, and remaining stock, season with salt and pepper. 6. Bring to a boil, reduce heat and simmer until vegetables are tender about 20 minutes. 7. Halfway through add red peppers. 8. Add a little more stock if the soup looks dry. 9. Put sour cream in a bowl and whisk in flour, then whisk in cream. 10. Pour this mixture into the soup and bring to a boil, stirring consistently. 11. Simmer 2 more minutes. 12. Taste and adjust salt and pepper. 13. Before serving add dill and stir. 14. Enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
