Yellow bean sour soup with veal bone

Ingredients

• 1 veal bone
• 1500 ml water
• 3000 ml water
• 500 g yellow wax beans in pods
• 1 medium carrot (80 g)
• 1 medium onion (150 g)
• 2 celery stalks (80 g)
• 2 medium tomatoes (300 g)
• 1 teaspoon salt
• 1 yellow pepper (150 g)
• 5 g fresh thyme
• 30 ml apple cider vinegar
• 1/2 teaspoon hot red pepper paste

Preparation

1. Pat the veal bone dry with paper towels. Put it in a pot with 1500 ml water, boil for 5 minutes, then discard the water. 2. Peel and wash the vegetables. Slice the carrot and chop the onion, pepper, tomatoes, celery stalks and thyme. Prepare and wash the pods, then snap them into 2-3 cm pieces. 3. Bring 3000 ml fresh water to a boil. Add the bone, carrot and onion and boil for 15 minutes. 4. Add the pods, celery and tomatoes to the pot. Add 1 teaspoon salt and boil for 20 minutes, until the pods are tender and the carrot has softened. 5. Add the pepper and thyme and boil for another 5 minutes. At the end, adjust the taste with 30 ml apple cider vinegar and 1/2 teaspoon hot red pepper paste.