INGREDIENTS

1 cup Olympian Sweet Trahana 2 Ltr Water 600 g Veal with bones 3 Carrots 1-2 Celery sticks 1 Large tomato 2-3 Medium onions, chopped 1 Bay leaf 1-2 Potatoes, cut in 2 pieces 1 tsp Thyme Sea salt and pepper

METHOD

Place the veal in a large saucepan or a pressure cooker and add 2 litre of cold water. Bring to boil until some beige foam forming on top. Remove foam and add all vegetables, herbs and seasoning. Simmer for an hour or so (pressure cooker have exact cooking time for veal etc.) and remove the veal and vegetables from the saucepan.

Cut veal and vegetables into chunks, removing any bones and put them back to the soup. Add half a cup of Trahana. Cook for a further 15 minutes. Stirring occasionally. Serve